Active Time

　　10 min

　　Total Time

　　30 min

　　While there's no substitute for eating a bowl of mussels on France's Atlantic coast, you'll be surprised at how easy it is to re-create this briny, aromatic dish at home.

　　

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 flat-leaf parsley

　　

Equipment:

Equipment: an adjustable-blade slicer

　　Accompaniment: crusty bread (preferably a baguette)

　　

Step 1

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

　　

Step 2

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

　　

Step 3

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

　　

Step 4

Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels 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.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.

　　Cooks' note:

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