Ingredients:

  • 4 lbs Fresh Mussels, scrubbed and debearded
  • 2 large Shallots, finely minced
  • 4 cloves Garlic, smashed and minced
  • 2 stalks Celery, finely diced
  • 1.5 cups Dry White Wine
  • 3 tbsp Unsalted Butter, chilled and cubed
  • 0.5 cup Fresh Flat-leaf Parsley, roughly chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 4 large Russet Potatoes, peeled and cut into 1/2-inch batons
  • 1 tbsp Salt
  • 1 tbsp White Vinegar
  • 2 tbsp Avocado Oil
  • 0.5 cup Plain Greek Yogurt
  • 1 tbsp Dijon Mustard
  • 1 tsp Lemon juice
  • 1 tsp Fresh Dill, minced

Instructions:

  1. Prep the frites. Place the 4 large Russet potato batons into a pot of cold water. Add 1 tablespoon of salt and 1 tablespoon of white vinegar. Bring this to a boil and simmer for exactly 5 minutes.
  2. Steam dry the potatoes. Drain the potatoes and let them sit in the colander for 5 minutes. Note: This step is vital; the steam carries away moisture, which is the enemy of a crispy fry.
  3. Start the air fryer. Toss the dried batons with 2 tablespoons of avocado oil. Spread them in the air fryer basket and cook at 400°F (200°C) for 15-20 minutes. Check for the smell of toasted starch and salt about halfway through; that’s when you should give the basket a good shake.
  4. Sauté the aromatics. In your Dutch oven, heat 1 tablespoon of olive oil over medium heat. Toss in the minced shallots, celery, and smashed garlic. Cook for 4 minutes until they are translucent and soft. You should smell a sweet, mellow garlic aroma—don't let them brown!
  5. Reduce the wine. Turn the heat to high. Pour in 1.5 cups of dry white wine. Let it boil vigorously for 2 minutes. This concentrates the flavor and cooks off the sharp alcohol scent.
  6. Steam the mussels. Add the 4 lbs of scrubbed mussels to the pot. Cover with the lid immediately and give the whole pot a vigorous shake. Let them steam for 5-7 minutes. Listen for the clicking of shells—it’s a sign they are opening up.
  7. Emulsify the sauce. Once the mussels have opened, remove the pot from the heat. Add the 3 tablespoons of chilled, cubed butter and the 0.5 cup of chopped parsley. Whisk the liquid gently around the mussels. The broth will transform from clear to a beautiful, silky opaque.
  8. Make the bistro sauce. While the frites finish, whisk 0.5 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, and 1 teaspoon minced dill in a small bowl.
  9. Final check. Discard any mussels that remained tightly closed after steaming.
  10. Serve immediately. Divide the mussels into deep bowls, pour the broth over the top, and serve the hot frites and dipping sauce on the side.