Wednesday, February 16, 2011

Ale-Steamed Mussels with Garlic and Mustard and Matchstick Potatoes

For Kurt’s birthday week, because I like to celebrate things like birthdays for more than just one day, I always whip up some of his favorite foods. He’ll find scones in the kitchen for breakfast, usually his favorite pasta meal the day before or the day after his birthday, of course a birthday cake, and at some point in the week he’ll be served a meaty meal with some cut of beef. It’s not that he never gets to eat beef any other time of year. But, since I don’t eat it, I don’t choose to cook it unless it’s a special occasion and I’m also cooking something else for myself. This year, I cheated. I didn’t actually cook anything with beef. Instead, I devised a bistro-style menu which would include steak frites for Kurt and moules frites for me. I knew Kurt would prefer his steak to be grilled, and that meant he’d cook it himself. I was left to concentrate on the frites which could be kept warm in the oven while my mussels quickly steamed. It all sounded so easy. I made the fried matchstick potatoes from Barefoot in Paris, and the ale-steamed mussels from In the Kitchen with a Good Appetite.

Naturally, my plan fell apart. The potatoes required more time for frying than I anticipated because there were more batches than expected, and of course, frying made a huge mess. The potatoes were peeled and then cut on a benriner with the medium slicing blade attached. They were soaked in water, drained, and dried with towels. Matchstick-size fries are simpler to fry than thicker ones because there’s only one frying step. You don’t have to blanch in oil and then re-crisp since they’re so skinny. Just be sure to use a large pot with plenty of room, use a thermometer to check the oil temperature, and fry in small batches. Once the fries are removed from the oil, drain them on a rack set over a baking sheet, sprinkle with salt, and then keep them warm in a 250-300 degree F oven. Since I was hustling to finish frying all those batches of frites, I didn’t pay much attention to the mussels. Thankfully, they don’t require much attention. I soaked the mussels in water with some flour to be sure they were clean. Then, they were drained and rinsed. In another large pot on the stove, shallots and garlic were sauteed in olive oil. Some good Belgian ale was added and brought to a simmer, and then the mussels were placed in the pan, and the lid was set on top. When the mussels opened, they were transferred to a serving platter, Dijon mustard and butter were added to the ale mixture in the pot, and all of that was whisked to combine. The resulting sauce was poured over the mussels before serving. It all worked out in the end; it just took a little longer than expected.

To serve the frites, they were piled on a platter, sprinkled with chopped parsley, and I added a drizzle of white truffle oil. After tasting them, the time it took to make them and the mess from frying didn’t matter anymore. They were pure, crispy goodness and with truffle oil were beyond words. I was thrilled with the mussels too, and I instantly thought this was the best version of mussels I’ve ever made at home. And, what about Kurt’s steak? He chose bison instead of beef, and grilled it to his own exacting standards. The bistro concept worked out great, but how could it not with a big, shared platter of frites?



34 comments:

  1. My two favorite frites: moules and steak!

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  2. Unfortunately I'm not a big fan of mussels, but I love the idea and would be delighted to taste to those wonderful matchstick potatoes!

    Cheers,

    Rosa

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  3. I love mussels and why not with fries? Those matchsticks look fab!

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  4. Whenever I see moules frites on a menu, it doesn't matter what else is there - that's what I'm having! I always wonder if it's about the mayonnaise for the fries though since the mussel's sauce is always a bit boring. This sauce would definitely change my mind about that!

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  5. Happy birthday to Kurt, one of the luckiest individuals evaaaa!
    *kisses* HH

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  6. Wow, steamed with ale, lovely idea!

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  7. I was thisclose to buying mussels at the market last weekend. Such a good, inexpensive meal!

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  8. The matchsticks potatoes look super crispy and light! Love it! Complements the steamed mussels so well.

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  9. Your fries look simply perfect! I like the touch of the truffle oil, will have to keep that in mind for future adventures...

    Happy Birthday to Kurt!

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  10. Frites!!! These look and sound delicious! Maybe one of the few things worth the anxiety that is deep-frying... Lovely dinner!

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  11. I could dive into these pommes allumettes like there's no tomorrow! the moules sounds great, especially with that mustard sauce!

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  12. Oh I bet the mussels are very flavorful!

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  13. I love mussels and fries but these fries are even better than the fat cut ones! :D

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  14. I am a huge proponent of the idea of a birthday week. (especially since my birthday is next Friday!) These frites look amazing...especially with those decadent mussels. Kurt is one lucky man!

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  15. That's an awesome super flavorful preparation of mussels and the matchstick potatoes look so wonderfully crispy, yum!

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  16. I am normally not a big fan of mussels but I actually had a fantastic dish of them last week in an Australian restaurant, so I am now starting to think that I might learn to actually like them.. And your frites look delicious!

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  17. Everything about this meal looks fantastic! I can imagine dipping the matchstick potatoes into the mussel nectar. Heaven!

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  18. Those matchstick potatoes are the perfect foile for the mussels!!

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  19. Those fries look amazing! I can just smell and taste the truffle oil. And I'm a huge mussels fan - although I've never used ale. I'll have to sub it in lieu of white wine next time I make a batch.

    So I have to know, what does adding flour to the soaking water for the mussels do?

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  20. Shelley: The mussels will open to eat the flour and then disgorge any sand or grit in the shells. When I buy them, I ask how well they've been cleaned and if I should do the flour trick. This time, the guy at the fish counter said 'ya, that works great.' So, I took that as a sign I should do it.

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  21. These superthin fries ;, we call them in Dutch in Belgium: Steppe gras!

    I love mussels but rarely make them at home! Your mussels dish loks stunning!

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  22. Lisa, you might know this, but steam muscles and fries are two my favorite thing to eat. I admire how beautiful (and envious at the same time) those fries of yours, because I never attempted of making it myself.

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  23. OH YUMMY! Truffle oil and matchstick potatoes, definitely the way to go :)

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  24. I love the idea of a birthday WEEK! The matchstick potatoes look divine :)~

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  25. This looks like something you'd get at a great restaurant! Definitely the perfect way to celebrate, Happy Birthday to Kurt!

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  26. When you tweeted this, it made my mouth water. Seeing the photos? Pure torture!! I think this will be on the menu this weekend - we're expecting rain so this would be perfect!!!

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  27. the greatest things in life take time, and those taters certainly fall into that category! what a thoughtful plate for your hubby, lisa. :)

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  28. moules frites has got to be on of the most simplest of decadent pleasures....love the matchsticks!

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  29. Happy Birthday Kurt :) This sounds awesome Lisa, i love the way you've made the mussels.... one of my favourites :)

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  30. I hope Kurt realizes that he has it made. My goodness, what a series of treats he has for himself. Those skinny fries look simply divine and the mussels, well, that's just one of my favorite foods right there. Yup, just plain lucky.

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