Creamy Dijon Mussels with Garlic Parmesan Fries
Creamy Dijon Mussels with Garlic Parmesan Fries
Classic DishMussels with Fries
Prep: 20 min • Cook: 30 min. Tender mussels in a luxurious tarragon and Dijon mustard cream sauce, paired with oven-baked fries tossed in garlic and grated Parmesan cheese. This classic Belgian dish is elevated with a creamy, tangy sauce and crispy, cheesy fries.
- Preparation time
- 20 min
- Cooking time
- 30 min
- Total time
- 50 min
- Servings
- 4
Instructions
Prepare the Fries
- 1Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2In a large bowl, toss the cut potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
- 3Spread the potatoes in a single layer on the prepared baking sheet.
- 4Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- 5Once cooked, sprinkle the crispy fries with grated Parmesan cheese and toss gently.
Cook the Mussels
- 1In a large pot or Dutch oven, melt the butter over medium heat.
- 2Add the chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.
- 3Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 4Add the cleaned mussels to the pot, cover, and steam over medium-high heat for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened.
- 5Remove the opened mussels with a slotted spoon and set aside. Discard any mussels that did not open.
- 6Pour the cooking liquid into a small bowl. Skim off any excess fat.
- 7Return the pot to medium heat. Whisk in the heavy cream and Dijon mustard into the pot. Bring to a gentle simmer.
- 8Stir in the reserved cooking liquid from the mussels. Simmer gently for about 2-3 minutes until the sauce has slightly thickened.
- 9Stir in the chopped fresh tarragon, salt, and pepper to taste.
- 10Return the mussels to the pot and toss gently to coat them in the sauce. Heat through for 1-2 minutes.
Nutrition Information
- Calories
- 751 kcal
- Protein
- 35 g
- Fat
- 46 g
- Carbs
- 50 g
| Nutrient | Per serving |
|---|---|
| Calories | 751 kcal |
| Protein | 35 g |
| Fat | 46 g |
| Carbs | 50 g |
Tips
- Ensure mussels are properly cleaned and debearded to prevent grit in the final dish. Discard any open mussels before cooking.
- Don't overcook the mussels. They should be cooked just until they open to remain tender and succulent.
- Serve the mussels immediately in a large bowl, spooning the creamy sauce over the top, with the garlic Parmesan fries on the side.
