Mussels Meuniere with Frites

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Emeril's Belgian Bistro

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
30 min
Level:
Intermediate
Yield:
2 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 30 min
Total:: 55 min

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Ingredients

1 tablespoon olive oil
1/4 cup minced shallots
3 tablespoons chopped garlic
2 bay leaves
2 sprigs fresh thyme
2 cups white wine
1 stick butter, cut into cubes
2 dozen live mussels, scrubbed and de-bearded
3 tablespoons chopped parsley leaves
Salt and pepper
Frites, recipe follows

Directions

In a saute pan, heat the olive oil. When the oil is hot, saute the shallots and garlic. Add the bay leaves and thyme. Add the wine and butter. Bring up to a boil, reduce to a simmer. Add the mussels to the wine and cover. Simmer the mussels for 5 to 8 minutes or until the shells open. Discard any shells that do not open. Stir in the parsley and season with salt and pepper. Divide the mussels between 2 bowls and serve with crusty bread.

Frites:

3 to 4 cups vegetable oil, for frying

1 pound Idaho or russet baking potatoes, peeled, rinsed, and dried

Salt

Add enough oil to a large saucepan or deep-fryer to come at least halfway up the sides of the pan and heat the oil to 325 degrees F.

Cut the potatoes into thin sticks about 1/4-inch wide and 3 to 4 inches long. Dry all of the pieces thoroughly in a clean kitchen towel. Divide the potato sticks into small batches about 1 cup each. Do not fry more than 1 batch at a time.

Fry the potatoes in batches until lightly colored but not browned, 3 to 4 minutes per batch. Remove from the oil using a skimmer and transfer to paper-lined baking sheet to rest while you cook the remaining potatoes. Repeat with the remaining potato sticks, making sure to allow the oil to return to 325 degrees F between batches.

When you are ready to serve the meal, increase the temperature of the oil to 375 degrees F. Fry the potatoes (in small batches as before) until golden brown and crispy, 1 to 2 minutes. As the potatoes are done, transfer to fresh paper towels to drain and season with salt, to taste. Serve immediately.

Yield: 2 servings

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Comments & Reviews

recipe Mussels Meuniere with Frites
Anonymous 04-15-2007
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Pretty Good
Rated: 4 stars out of 5

Decent recipe but not the best tasting mussels I've had. The sauce lacks something in complexity. It's more on the mild side.
recipe Mussels Meuniere with Frites
JOANNE Shirley, NY 07-28-2006
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EASY and DELICIOUS
Rated: 5 stars out of 5

This is rated 'medium' difficulty, but it isn't. It's SO easy. When I saw Emeril making this I knew I had to make try it... too b/c it looked like a mussels in wine sauce appetizers we like to order at restaurants. This one was just like it. I was happy to be able to duplicate it. In fact, it may be the best recipe for mussels I have ever made. I cut back the wine by 1/3 and used chicken broth in the remaining portion. I had no parsley, so instead used basil which is overtaking my garden now. I even added a few teaspoons of flour (Wondra)mixed in a bit of water to thicken the gravy a bit more. This dish didn't mind my few alterations, very forgiving and great tasting. Will make this again for sure.Read more
recipe Mussels Meuniere with Frites
Robert Manchester, VT 02-02-2006
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Mussels Meuniere
Rated: 5 stars out of 5

Easy, quick, delicious. Count at least 1 pound of mussels/person for a main course.
recipe Mussels Meuniere with Frites
FRANCIS LOUISVILLE, KY 02-01-2006
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Missing Ingredient.
Rated: 4 stars out of 5

I'm 53 years old and native of Belgium. I worked many restaurants in Belgium before coming in the U.S.A. in 1979. We rarely... used onions in all mussels recipes. Instead, we loved and enjoyed the use of LEEKS! Try it and you will see a tremendous difference in the final product and taste of any mussel dish. Let me know about your testing and tasting . Thank you. francis Schmitz.Read more