Mussels with White Wine, Garlic, and Herbs with Frites

This classic bowl of mussels from Gaby Dalkin reflects the relaxed, bistro-style approach to cooking: simple ingredients, bold flavor and dishes made for sharing. Steamed in a fragrant broth of butter, olive oil and dry white wine, the mussels open to reveal their natural briny sweetness, brightened with lemon and fresh herbs. Paired with crisp, golden frites for dipping into every last spoonful of broth, it’s the kind of meal designed to be served straight from the pot and lingered over at the table.

For the Frites:

2 large russet potatoes

2 tablespoons olive oil

¾ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

For the Mussels:

2 tablespoons butter

2 tablespoons olive oil

4 cloves garlic, finely chopped

2 shallots, finely chopped

1 teaspoon red pepper flakes, adjust to taste

1½ cups dry white wine

4 pounds fresh mussels, scrubbed, debearded, and rinsed

3 tablespoons fresh chives, finely chopped

2 tablespoons chopped fresh parsley

Juice of 1 lemon, plus extra wedges for serving

Kosher salt and freshly cracked black pepper, to taste

Grilled or toasted baguette, for serving

Make the Frites 

Slice the potatoes into very thin matchsticks for skinny fries.

Place the cut potatoes into a bowl of cold water and soak for at least 20 minutes, or up to 1 hour. This removes excess starch and helps them crisp.

Drain and dry the potatoes extremely well with kitchen towels. Any moisture will cause splattering and prevent crisping.

Heat 2 to 3 inches of oil in a Dutch Oven to 325°F. Fry the potatoes in batches for 3 to 4 minutes until softened but still pale. Remove with a spider or slotted spoon and drain on paper towels.

Increase the oil temperature to 375°F. Fry the potatoes again in batches for 2 to 3 minutes until golden, crisp, and deeply colored. Transfer to paper towels and immediately season with kosher salt and cracked black pepper. Keep warm.

Make the Mussels

In a Dutch Oven or Braiser, melt the butter with the olive oil over medium heat. Add the garlic, shallots, and red pepper flakes. Cook for 2 to 3 minutes until fragrant and softened, making sure the garlic does not burn.

Pour in the white wine and increase the heat to medium high. Bring to a simmer. Add the cleaned mussels and cover with the lid.

Cook for 5 to 6 minutes, shaking the pot once or twice, until the mussels have opened. Discard any that remain closed.

Stir in the chives, parsley, and lemon juice. Taste the broth and season with salt and pepper if needed. Serve immediately with the frites and extra lemon wedges for squeezing.