Jason Parsons shares a recipe to help you channel your inner Parisian.
Mussels & frites
Ingredients:
- 6 cups fresh mussels
- 2 tbsp grape seed oil
- 1 tbsp finely chopped shallots
- 1 tbsp finely chopped garlic
- 1 cup diced Merguez sausage (spicy lamb sausage)
- ½ cup fresh tarragon, mint, parsley
- 1 tbsp Dijon mustard
- 1 cup white wine (sauvignon blanc)
- 1 tsp course sea salt
- 4 cups blanched French fries
Method:
Heat the grape seed oil in a large pot over high heat. Once hot add the mussels, cover with a lid and cook for 30 seconds.
Then add the shallots, garlic, Merguez sausage and white wine. Cover and continue to cook for a minute.
Last add the mustard, herbs, cover and simmer for one more minute.
Remove from the heat with the lid on for another minutes. Season with course sea salt and serve.
Crisp the fries in the fryer.
Immediately after removing from the fryer season with sea salt, thyme leaves and ground black pepper. Serve on the side with the mussels.
Serves 4 portions.
Courtesy Jason Parsons
http://www.peller.com/cms/peller/restaurant/chef-jason-parsons.html
@chefparsons