Moules-Frites

There's nothing better than dunking an extra crispy fry into a savory broth.

Moules-Frites Ingredients:

• 2 lbs mussels -cleaned and scrubbed

• 5 cloves garlic minced

• 1 large shallot thinly sliced

• 8 oz cherry tomatoes (half sliced and half whole)

• 2 tsp crushed Calabrian chilies

• 2 oz. double concentrated tomato paste

• 5 Tbsp butter

• 3/4 c white wine (Sauvignon Blanc)

• 2 lemon wedges squeezed

• 1/4 C parsley chopped

• French fries

• 2 russet potatoes

• Vegetable oil

• Salt

How I made it:

Heat a medium sized sauce pan with vegetable oil to 325F.

In a large skillet add olive oil and 3 tbsp butter. Once melted add in shallots, cook on medium for 3 minutes. Add in garlic, stir and cook until fragrant. Season with a small pinch salt and red pepper flakes. Add in crushed Calabrian chilies and halved cherry tomatoes. Stir and cook for two minutes. Add in double concentrated tomato paste. Cook until it is no longer bright red (2-3 minutes)

Drop in hand cut fries into oil. Cook for 4-5 minutes. Take them out of the fryer, let cool for 1 minutes and then place back into the oil to finish frying until golden brown. Meanwhile add in 2 more Tbsp of butter to your skillet pan. Stir. Add the second half of your tomatoes and drop in mussels. Give your mussels a good drink of wine. Give them a bit of a shake. And continue to let them steam for 4-6 minutes or until opened. Discard any that do not open.

Finish off the mussels with parsley and a squeeze of lemon.

Serve and enjoy

Happy Eating! -Kristen Faith