Potato
Thai Curry Moules Frites
- Prep time 15 minutes
- Cook time 1 hour
- Serves 4
Author Notes
This is an easy riff on moules frites that just requires a little bit of timing since neither the fries nor the mussels should sit for long after they're cooked. Just make sure you have all of your ingredients and your serving plates ready because when things start to come together, they come together fast. To make things even easier, you can skip the fries and just serve with a crusty bread.
The curry is pretty mild, with just a little heat from the ginger and garlic. Feel free to add cayenne, 1/4 tsp at a time, to get a little more zip.
I've made the broth with white wine and a white ale, but I think an IPA or a Hefeweizen would work really well too. Use something you enjoy drinking so you can finish off what's left over.
This recipe serves four as a large appetizer. One pound of mussels and one potato makes a good-sized dinner for one. —Snafu06
Ingredients
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2
russet potatoes
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3 tablespoons
olive oil, divided
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1 tablespoon
white vinegar
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1
shallot, finely chopped
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4
cloves of garlic, minced
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1 tablespoon
ginger, minced
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1/2 cup
white ale
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1
stalk of lemongrass, bruised with the back of a knife
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2 pounds
mussels, scrubbed and de-bearded
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1 tablespoon
fish sauce
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13.5 ounces
unsweetened coconut milk
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4 tablespoons
red curry paste
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1 tablespoon
lime juice
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2 tablespoons
cilantro, chopped, for garnish
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Salt
Directions
- Preheat oven to 450 degrees.
- Peel the potatoes and cut into matchsticks. The easiest way to do this is with a mandoline if you have one. If not, shoot for quarter inch matchsticks, as uniform as you can so they cook evenly.
- Add 2 quarts of water, the vinegar, and a tablespoon of salt to a saucepan and bring to a boil. Add the fries and cook for 10 minutes.
- Carefully remove the fries to a paper towel lined plate and pat dry.
- Cover a cookie sheet with parchment paper and spray with non-stick cooking spray. Spread the fries on the cookie sheet and drizzle with 2 tablespoons of olive oil and sprinkle with salt.
- Bake for 25-35 minutes, flipping once halfway through, until brown and crispy.
- While the fries are baking, add the remaining tablespoon of oil to a saucepan and heat over medium high heat until shimmering.
- Add the shallot, garlic, and ginger and cook, stirring often, until the garlic and shallot are tender.
- Add the beer and lemongrass to the pan and stir to scrape up any brown bits stuck to the pan. Bring the beer to a boil.
- Add the mussels to the pan and cover. Cook until all the mussels have opened, about three minutes. Drink the unused portion of the beer, you've earned it.
- Remove mussels from the pan to a large bowl, discarding any unopened ones, and cover with a lid or tinfoil
- Add curry paste, fish sauce, and coconut milk to the pan, stirring to combine. Season with salt and add the lime juice. Give it all one last stir.
- Divide the mussels and fries between your serving dishes, pour the curry broth over the mussels, and serve immediately.
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