
Mussels and Fries with Mustard Mayonnaise
30min
Ingredients
1 package frozen fries (15 to 16 oz)
1 small onion
2 cloves garlic, pressed
3 tablespoons unsalted butter
2 teaspoons dry mustard
2 teaspoons water
½ cup mayonnaise
1 cup dry white wine
2 lbs mussels
2 tablespoons chopped flat-leaf parsley
Instructions
1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until browned and crispy, 2-3 minutes. Add the onion, fennel, 5 cloves of garlic, and 3 tablespoons of oil, and cook, stirring often, until the vegetables are soft but not browned, about 8-10 minutes. Add the tomatoes, red pepper flakes, and ¾ teaspoon of salt, and cook, stirring, until heated through, about 2 more minutes.
2. Add the wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add the mussels and beans, and stir once or twice to combine. Cover the pot and steam until all the mussels have opened, 3-5 minutes. Discard any that do not open. Stir in the cilantro. Cut 1 lemon in half and squeeze 1 tablespoon of lemon juice into the mixture.
3. Meanwhile, in batches, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the bread and cook until golden and crispy on one side, about 2 minutes. Transfer the toast to a medium bowl. Rub the cooked sides of the toast with the remaining garlic clove; season with the remaining ¼ teaspoon of salt.
4. Spoon the mussel mixture and broth over the toast. Cut the remaining lemon into wedges and serve on the side.
