Mussels in Green Chile Broth with Fries Americain

Moules Frites, southwest-style

Category
Dinner
Cuisine
American
Serves
4
Time
45 minutes
From
Bobby Flay

musselsfrieschiles

Adapted from Bobby Flay: Chapter One

This is a Bar Americain classic. Moules frites (mussels and fries) can be found in any Parisian bistro-but not with roasted green chiles blended into the broth. Don't get me wrong, I do love the original. But if you want a little giddyup in the flavor department, head to the fresh chile section of your grocery store.

Ingredients

Mussels

  • 2 tablespoons neutral oil, such as avocado or canola
  • 1 medium Spanish onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 poblano chiles, roasted, peeled, seeded, and coarsely chopped
  • 2(8-ounce) bottles clam juice
  • 1 cup unsweetened full-fat coconut milk
  • 2 cups baby spinach
  • 2 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 1 cup dry white wine
  • 3 pounds mussels, scrubbed and debearded
  • ¼ cup chopped fresh parsley leaves

Fries Americain

  • 5 large russet potatoes, peeled
  • Neutral oil, such as avocado or canola, for deep-frying Kosher salt and freshly ground black pepper

Smoked Red Pepper Mayonnaise (1 1/2 cups)

  • 1 cup mayonnaise
  • 1 red bell pepper, roasted, seeded, and chopped (see page 302)
  • 2 canned chipotles in adobo
  • teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a Dutch oven or large pot, heat the oil over medium heat until almost shimmering. Add the onion and cook until softened and translucent, about 2 minutes. Add the garlic and cook until softened, about i minute. Add the poblanos and clam juice and bring to a simmer.

Cook, stirring occasionally, until reduced by half, about 10 minutes. Add the coeonut milk and simmer until reduced by half, about 5 minutes.

  1. Transfer the mixture to a blender, add the spinach and honey, season with salt and pepper, and biend until smooth.
  2. Wipe the Dutch oven clean. Pour in the wine and bring to a boil over high heat. Cook until reduced by half, about 3 minutes. Return the green chile mixture to the Dutch oven and bring to a boil. Stir in the mussels, cover the pot, and cook until the mussels open, about 5 minutes. Discard any that do not open.
  3. Add the parsley and season with salt and pepper.
  4. Divide the mussels and broth among four bowls and serve with hot fries and smoked red pepper mayonnaise for dipping on the side.

Fries Americain

  1. Cut the potatoes into long, thin strips about ¼ inch thick. Submerge them in a bowl of cold water to remove excess starch.
  2. Fill a large, deep, straight-sided saucepan halfway with oil and heat over medium-high heat to 325°F on a deep-fry thermometer. Line two baking sheets with paper towels.
  3. Working in batches, drain the fries on paper towels or pat them dry with a clean kitchen towel, then carefully add them to the hot oil (do not crowd the pan). Fry them for 4 to 5 minutes, unal they are cooked through but have not developed any color. Remove the parcocked fries from the oil using a slotted spoon or spider and place them on one of the paper towel-lined baking sheets to drain excess oil. Repeat with the remaining fries.
  4. When all the fries have been parcooked and drained, increase the heat of the oil to 375°F. Working in batches, return the fries to the hot oil and fry for 3 to 4 minutes, until golden brown and crispy. Remove the tries from the oil using a slotted spoon or spider and transfer them to the second paper towel-lined baking sheet to drain. Repeat with the remaining fries.
  5. Transfer the fries to a bowl and toss with salt and pepper, then serve.

Smoked Red Pepper Mayonnaise

  1. In a food processor, combine the mayonnaise, red pepper, chipotle, salt, and black pepper and process until smooth.
  2. Store in an airtight container in the refrigerator for up to 2 weeks.

Notes

  • obvioulsy you can make the fries in the oven or an air fryer