Although there’s no substitute for enjoying a pot of freshly steamed mussels on the coast of France, this 30-minute supper is a pretty good substitute. The briny flavor and deep garlic aroma of stewed mussels are surprisingly simple to recreate. Crunchy french fries (whether frozen or homemade) and a mellow mustard mayonnaise round out this classic meal. Served with crusty bread, these mussels can create an intimate weekend dinner or an easy weekday escape.

　　

Ingredients

Makes 2 servings

　　1 (15- to 16-ounce) package frozen french fries

　　1 small onion

　　2 garlic cloves, forced through a press

　　3 tablespoons unsalted butter

　　2 teaspoons dry mustard

　　2 teaspoons water

　　1/2 cup mayonnaise

　　1 cup dry white wine

　　2 pounds cultivated mussels, rinsed

　　2 tablespoons chopped fresh flat-leaf parsley

　　Crusty bread, preferably a baguette

　　Special equipment: Mandoline

　　

Step 1

Cook the fries according to package instructions and keep warm in the oven if necessary.

　　

Step 2

Meanwhile, cut the onion into very thin slices with the slicer, then cook with garlic and a pinch of salt in the butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.

　　

Step 3

While the onion cooks, whisk together the mustard and water until smooth, then whisk in the mayonnaise and about 1/4 teaspoon pepper.

　　

Step 4

Add the wine to the onion and briskly simmer, covered, stirring occasionally, until the onion is almost tender, about 5 minutes. Add the mussels and cook, covered, stirring occasionally, until mussels are just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.)

　　

Step 5

Stir the parsley into the cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.

　　

COOK’S NOTE

Step 6

This RECIPE can be doubled in an 8-quart heavy pot.

　　The Epicurious Cookbook