Seafood lovers will rejoice in this delicious dish of mussels and French fries. Executive Chef Todd Braley shares his recipe, now being served in Bistro Perrier.
Moules et Frites Recipe
4 oz. butter
2 shallots, sliced thin
1 cup dry white wine
1 tsp. saffron
2 lbs. Prince Edward Island mussels, scrubbed
3 oz. Dijon mustard
Warm the wine with saffron, and set aside to step. This may be done ahead.
In a medium pot with a lid, add half the butter, and sauté shallots until lightly softened.
Add Dijon, mussels, and saffron wine.
Cover and gently shake to combine all the ingredients. Lightly coat the mussels.
Cook until all mussels open completely.
Add remaining butter and parsley, and taste. Adjust thickness with more wine, if needed. Add additional butter if the mustard is too strong.
Serve with French fries or grilled bread for dipping in the broth.