We have seen dozens of luscious, rich and delicious variations of this dish in many fine local restaurants. It seems this is a very personal and particular expression of a chefs own palate. Gabrielles is no different, Chef J loves this preparation and we savor the flavor and love the presentation. If beauty is any indication, one look at the photos included in this post and I think you’ll agree. It is a spectacular appearing dish that completes its visual promise with a buttery rich silky finish, affirming your selection as a great choice. It is positioned as a small plate on the menu, but again your portion will be large enough to make a meal. It also serves as a terrific appetizer to share with others. Mussels are usually eaten slowly, and as such, can gradually calm any craving appetite and leave you satisfied without feeling stuffed. But, just in case you’re a little worried about quantity, one look at that volcanic stack of frites emerging from the swimming mussels is pretty reassuring of eventual satisfaction. The best thing is, this is not difficult to prepare, your toughest job is getting great mussels. Thankfully we don’t live in Oklahoma, so mussel choices and scarcity will not be a problem. In Chester, Ct you’ll find a terrific sunday morning market, in Deep River, Ct thursday brings the freshest catch to your neighborhood and in Old Saybrook and Essex, Ct weekend markets provide plenty of supply. If that’s not enough Atlantic Seafood and Saybrook Fish market are always stocked with the freshest selections. Afficionado’s agree the Prince Edward Island mussels are among your best choice. Let me show you how effortless this favorite can be.
Gabrielle’s Moules and Frites
serves four
- 1 lb of PEI mussels per serving
- 1 lb of softened butter
- 1 bunch of Italian parsley
- 3 cloves of garlic
- white wine
- 3 large Idaho potatoes
- peanut oil
Tarragon Aioli
- 1/2 cup of mayo
- 1 egg yolk
- 1 clove of garlic
- 1 small bunch of tarragon
- 1 TBS white distilled vinegar
- 1 TBS dijon mustard
- 1/2 cup of olive oil
- salt and pepper
Begin with the aioli. Add the mayo, egg yolk, 1 clove of garlic, small bunch of tarragon, distilled white vinegar and dijon mustard in blender and blend with a slow stream of oil. Season with salt and pepper. Refrigerate.
Heat 2 inches of peanut oil in a deep sauce pan to 375 degrees. Mandolin cut the potatoes into small stripes. Be careful any time you use a mandolin using the protective cover to push the potatoes through. Also, be very careful with the peanut oil and frying the potatoes, go slowly when you insert the potatoes and when you take them out. The dryer you can make the potatoes the less splash back you will have. Use a screen over the sauce pan to protect yourself and the surrounding area. Fry until golden brown and immediately season with salt.
Add the softened butter, cleaned parsley and the coarsely chopped garlic to a food processor and blend to liquid form. Place in the fridge. Rinse the mussels thoroughly to remove any dirt. Add enough white wine to a large pot to cover the bottom and add in a nice sized kitchen scoop of the butter mixture and the mussels. Heat until the mussels open. Discard any mussels that do not open. Pour the mussels and the liquid into a large bowel. Top with the frites and accompany with the aioli.
Invite some friends and……………….enjoy.
