MUSSELS AND FRIES WITH MUSTARD MAYONNAISE
Steps:
- Cook the fries according to package instructions and keep warm in the oven if necessary.
- 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.
- While the onion cooks, whisk together the mustard and water until smooth, then whisk in the mayonnaise and about 1/4 teaspoon pepper.
- 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.)
- 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
- This RECIPE can be doubled in an 8-quart heavy pot.
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