🇧🇷 Tastemade Brasil
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A classic of French cuisine, this dish pairs mussels cooked in a reduced creamy sauce with white wine, accompanied by crispy French fries prepared using a double-fry method.
Recipe Video
Ingredients
- Russet Potatoes
- Oil
- Heavy cream
- Olive oil
- Red onion
- Leek (bulb part)
- Fennel (bulb part)
- Sliced garlic
- Salt
- White wine
- Mussels
- Parsley
- Chives
- Salsify opcional
Instructions
Prepare the fries by cutting the potatoes and initially frying them in oil heated to 120°C (248°F).
Dica: Use Russet potatoes as they tend to be drier.
After the first fry, remove the potatoes, drain them well, and place them in the freezer until completely firm.
Dica: This process ensures the final crispiness of the side dish.
In a pot, heat olive oil and sauté the red onion, leek, and fennel until the vegetables wilt.
Dica: Add a little salt at this stage.
Incorporate the sliced garlic into the sauté and cook briefly, taking care not to brown or burn the garlic; aim for a sweet flavor.
Dica: The garlic should be very sweet, not toasted.
Reduce the heavy cream in a separate pot until it reaches a creamy consistency and set aside.
Dica: Reduction is crucial for the sauce's texture.
Increase the heat, add the white wine to the pot with the aromatics and let it deglaze, then add the mussels and cover the pot.
Dica: The pot should be hot when adding the wine to deglaze correctly.
Cook the mussels for approximately 3 minutes, shaking the pot periodically to ensure they all come into contact with the seasonings.
Dica: Shaking the pot helps the mussels interact with the seasonings.
Remove the mussels from the pot and mix the reduced heavy cream into the remaining liquid to finish the sauce, without letting the mussels overcook.
Dica: Mussels cook very quickly; remove them to allow the sauce to finish separately.
Finish the sauce by incorporating chopped parsley and chives.
Increase the oil temperature to 180°C (356°F) and fry the frozen potatoes for about 3 minutes until they are golden and crispy.
Dica: Frying at a higher temperature in this second stage guarantees crispiness.
Remove the potatoes from the oil and season them immediately with salt.
Dica: Salting immediately after frying helps the salt adhere better.
Serve the mussels with the hot sauce and the French fries on the side, finishing with a little salsify sprinkled on top for freshness.
Dica: Eating the first mussel with a fork and the rest using the shell of the first one as a 'utensil' is the traditional way to enjoy the sauce.
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Allergens Present
Nutrition Facts
TACO Table - per serving
- Energy114 kcal6%
- Carbohydrates4 g1%
- Protein2 g3%
- Total Fat10 g18%
- Dietary Fiber1 g4%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
francesaRequired Equipment
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