Sunny's 5-Ingredient Mussels and Garlic-Parsley Fries
- Level: Easy
- Yield: 2 to 4 servings
- Total: 30 min
- Active: 30 min
Ingredients
Mussels:
2 tablespoons olive oil
8 ounces Mexican chorizo (2 links), casing removed
Kosher salt and freshly ground black pepper
2 cups white wine
1 cup heavy cream, at room temperature
Two 5-pound bags P.E.I. mussels, cleaned
1/2 cup chopped fresh cilantro leaves
Fries:
One 15-ounce bag frozen shoestring French fries
1 tablespoon olive oil
2 cloves garlic, grated on a rasp grater
Freshly cracked black pepper
1/4 cup chopped fresh Italian parsley leaves
Mayonnaise, for dipping
Directions
- For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
- Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
- For the fries: Fry the shoestring French fries according to the package instructions.
- Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
- Sprinkle the mussels with the cilantro and serve with the fries.