Summertime rolls around and if you’re like me and have a kitchen that turns into a sauna from June through September, you want to spend as little time as possible over the stove. That’s not to say that you’re willing to sacrifice having a good meal. After the jump, you’ll find chef Quanta Robinson’s recipe for Malt Mussels with Frites (read: french fries). It’s straightforward and doesn’t take a ton of time to cook. Plus who doesn’t love a brothy bowl of mussels with a good chunk of crusty bread or frites?
‘Black’s Bar and Kitchen-12’
‘courtesy of spiggycat‘
Quanta Robinson’s Malt Mussel Frites (serves 1)
3/4 lb. Prince Edward Island Mussels
1 oz. chopped shallots (approximately 2 tablespoons)
1 oz. chopped garlic (approx. 2 tablespoons)
1 tablespoon dijon mustard
1 oz. chopped and cooked bacon
1/2 cup of chicken stock
1/4 cup malt vinegar
1/4 cup dark beer
1 fluid ounce honey (approximately 2 tablespoons)
1 tablespoon chopped parsley
1 tablespoon vegetable oil
2 tablespoon unsalted butter
Lemon Juice to taste
Salt and Pepper to taste
1. Put the vegetable oil in a hot sauté pan and add the shallots and garlic and sweat until translucent.
2. Add the mussels and bacon to the pan and sauté for about 30 seconds.
3. Add the chicken stock, vinegar, and beer and cover the pan. Steam the mussels for about 2 minutes, or until they begin to open.
4. Remove the cover and add the butter and parsley.
5. When the butter melts completely season the mussels with salt, pepper, and a little bit of lemon juice.
6. Toss the mussels in the pan to coat in the sauce and pour into a large bowl. Serve with hot, crispy French fries.