Mussels and Frites

This is one of our favorite meals. It also happens to be cheap and easy to make.

Mussels

Ingredients

3 pounds mussels
A few tablespoons of oil or butter
1/2 cup chopped shallots
Several cloves of garlic
1 Cup white wine
1 shot Ouzo or Pernod
A few tablespoons of chopped parsley
1 chopped tomato (optional)
Bread

Preparation

To clean the mussels, scrub them with a brush under water and then remove the "beard" by just ripping them off with your fingers.

Heat the butter/oil in a pot over medium high heat. Cook the shallots for 5 minutes and then the garlic for 3 or until the shallots are translucent. Add the tomato, wine, ouzo and some salt and pepper and bring to a boil. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large bowl and serve hot. I like to toast up some thin slices of bread to serve with it.

Frites

2-3 whole potatoes
Oil for frying (peanut is best, veggie is acceptable)
bowl of water for soaking
Salt and pepper to taste

Easy. For two people, pick 2-3 of your favorite potato (both Russet and Yukon Gold work well). Slice into fry-shaped pieces... I like them shoe-string skinny, but you can make them as fat as you like. Put raw fries into a bowl of water to soak for at least 30 minutes, up to several hours (or even overnight if you are the plan ahead type). This gets the extra starch out of them, and for what I'm sure is a very scientific reason, they just turn out better this way. Dry fries before you throw them into the oil.

Heat oil on medium high, or if you are using a deep fryer like us, around 340 degrees. You are going to fry the potatoes twice, working in batches. On the first go 'round, pull the fries out of the fryer just as they start to turn brown, between 5 and 10 minutes depending on the size of your fry. Let drain on a paper towel as you fry the rest of the batch. Turn up the heat slightly (around 355-365 degrees), and fry a second time, this time letting them brown as much as you like. I like them pretty brown, but its up to you! Again, put done fries on paper towel to drain as you finish the rest. Then salt and pepper to taste. I can't wait to get enough duck fat to, well... you know.


Aoili

Chipotle Ketchup

All you need here is ketchup and some chipotle (can packed in adobo sauce). In a food processor add chipotle to ketchup a little at a time until its as spicy as you want it.