Mussels Pomme Frites at Eleanor Morrow blog

Mussels Pomme Frites. Melt butter in a large dutch oven over medium heat. Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes. Add wine and bring to a simmer. Preheat the oven to 450°f (230°c) with a rack in the center position. Increase heat to high, add wine, salt, black pepper, and red pepper flakes and bring to a boil. Add wine, heavy cream, salt, and pepper, and bring to a boil. Baked pommes frites adapted from michael chiarello. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Increase the heat to high, add the mussels, cover the pan, and cook, shaking pan occasionally, until mussels have opened, 6 to 7 minutes. With a big skimmer, dip the mussels into wide soup plates. Add mussels and cover immediately. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately. While the mussels cook, finish the fries. Add shallots, garlic, and herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute. Step 4 cook for 10 to 12 minutes, shaking the pot occasionally, until all or most of the mussels have opened.

With a big skimmer, dip the mussels into wide soup plates. Baked pommes frites adapted from michael chiarello. Add mussels and cover immediately. Step 4 cook for 10 to 12 minutes, shaking the pot occasionally, until all or most of the mussels have opened. Add wine, heavy cream, salt, and pepper, and bring to a boil. Increase heat to high, add wine, salt, black pepper, and red pepper flakes and bring to a boil. Cover and cook over high, shaking and tossing the pot at 1 minute intervals, until mussels are opened, 5 to 6 minutes. Melt butter in a large dutch oven over medium heat. Preheat the oven to 450°f (230°c) with a rack in the center position. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.

Diane Carnevale Mussels & pommes frites

Mussels Pomme Frites Step 4 cook for 10 to 12 minutes, shaking the pot occasionally, until all or most of the mussels have opened. Cook, stirring occasionally, until reduced by half, about 4 minutes. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately. Add wine, heavy cream, salt, and pepper, and bring to a boil. Increase the heat to high, add the mussels, cover the pan, and cook, shaking pan occasionally, until mussels have opened, 6 to 7 minutes. Cover and cook over high, shaking and tossing the pot at 1 minute intervals, until mussels are opened, 5 to 6 minutes. Increase heat to high, add wine, salt, black pepper, and red pepper flakes and bring to a boil. Baked pommes frites adapted from michael chiarello. Add wine and bring to a simmer. While the mussels cook, finish the fries. Remove the pan from the heat and discard. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Add mussels and cover immediately. In a large, deep sauté pan or a large, wide saucepan, melt butter over. Step 4 cook for 10 to 12 minutes, shaking the pot occasionally, until all or most of the mussels have opened. Melt butter in a large dutch oven over medium heat.