Mussels and fries with garlic scape aioli
Portions : 4
Garlic scape aioli
- 1 egg yolk
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- ½ cup Le Petit Mas garlic flower oil
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 1 celery stick, finely chopped
- 1 carrot, finely chopped
- 1 cup white wine
- 1 cup 5% dairy blend or 15% cooking cream
- 4 lb mussels, checked and washed (discard any open ones)
- 1 green onion, chopped
- Salt and pepper
- 2 lb Russet potatoes, peeled, washed and cut into fries
- Peanut oil for the fryer
Garlic scape aioli
- In a large bowl, beat the egg yolk, lemon juice, Dijon mustard and salt with an electric mixer.
- Place the bowl on a damp dish towel, folded in a circle. Slowly pour the olive oil in a thin stream while beating it with the mixer. Stop pouring to incorporate the oil thoroughly and allow the aioli to rise. Finish pouring the oil in small amounts. Add 1 tsp water if the oil is separating. Set aside.
- Preheat the fryer to 375 °F.
- Pat dry the fries and divide them into three or four batches, depending on the size of your fryer.
- Once the oil in the fryer is hot, add the first batch. Fry for 7 min. Strain and set the first batch aside, while you fry the second batch. Repeat with the third and fourth batch. Then fry each batch a second time, for about 5 min, to taste.
- Salt the fries as soon as they’re out of the fryer the second time, while the oil is still “sticky.”
- In a large pot, heat the olive oil and sauté the vegetables for about 5 min. Add salt and pepper. Deglaze with the white wine. Bring to a boil and cook for 1 min. Add the dairy blend and cook for another 1–2 min.
- Add the mussels and cover. Let them cook for 5–7 min until they open.
TIPS AND IDEAS FOR SIDE DISHES
A classic dish with an improved aioli! Pair with a good white wine! Have a nice evening! You can also use your aioli with other meals such as meat fondue or a friendly raclette dinner.
*IMPORTANT* Make sur your mussels are alive by rinsing them under cold water. Closed mussels are alive. Live mussels that are open will close when they come in contact with water. Only discard mussels that remain open when in contact with water.