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Creamy Dijon Mussels with Garlic Parmesan Fries - Image 1

Creamy Dijon Mussels with Garlic Parmesan Fries

French cuisineEuropean cuisineBelgian cuisine
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Creamy Dijon Mussels with Garlic Parmesan Fries

Mussels 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
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Mussels

  • 2lb mussels(fresh, cleaned, and debearded)
  • 2 pcs shallots(finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 6 3/4 fl oz dry white wine(such as Muscadet or Sauvignon Blanc)
  • 6 3/4 fl oz heavy cream
  • 2 tbsp dijon mustard
  • 2 tbsp fresh tarragon(chopped)
  • 1oz unsalted butter
  • salt(to taste)
  • black pepper(freshly ground; to taste)

Fries

  • 18oz potatoes(starchy, such as Russet or Maris Piper, cut into fries)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 2oz parmesan cheese(grated)
  • salt(to taste)
  • black pepper(freshly ground; to taste)

Instructions

Prepare the Fries

  1. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cut potatoes with olive oil, garlic powder, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on the prepared baking sheet.
  4. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
  5. Once cooked, sprinkle the crispy fries with grated Parmesan cheese and toss gently.

Cook the Mussels

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped shallots and minced garlic, and sauté until softened, about 3-4 minutes.
  3. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add 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.
  5. Remove the opened mussels with a slotted spoon and set aside. Discard any mussels that did not open.
  6. Pour the cooking liquid into a small bowl. Skim off any excess fat.
  7. Return the pot to medium heat. Whisk in the heavy cream and Dijon mustard into the pot. Bring to a gentle simmer.
  8. Stir in the reserved cooking liquid from the mussels. Simmer gently for about 2-3 minutes until the sauce has slightly thickened.
  9. Stir in the chopped fresh tarragon, salt, and pepper to taste.
  10. Return the mussels to the pot and toss gently to coat them in the sauce. Heat through for 1-2 minutes.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories750.5 kcal214.4 kcal3,002 kcal
Protein35.2 g10.1 g140.8 g
Fat45.8 g13.1 g183.2 g
Carbs50.1 g14.3 g200.4 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.

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