Recipe by Chef Tim Ridge
- 2 lbs. mussels
- 1 lb. russet potatoes, peeled and cut into 2 in. fries
- 2 cups canola oil for frying
- 1 head garlic
- 3 egg yolks
- 2 tbsp. lemon juice
- 1 cup olive oil
- 2 tbsp. unsalted butter
- 4 tbsp. shallots, minced
- 1 cup sweet white wine (Riesling or Gewürztraminer will work best)
- 1 cup heavy cream
- 1 tbsp. thyme, chopped
- salt and pepper to taste
Soak the potatoes in cold water for 1 hour to remove the extra starch. Heat the canola oil to 250 degrees in a large pot. Drain the potatoes well and blanch in the oil for six minutes. Place on paper towels to drain the excess oil, increase the temperature of the oil to 375 degrees. Cook the fries for an additional six minutes or until golden brown. Remove from the oil, drain and season with salt immediately.
For the aioli, cut the top off of the head of garlic, in an ovenproof bowl drizzle olive oil and cover with foil. Roast in a 350-degree oven for 30 minutes or until soft.
In a food processor, puree the egg yolks, roasted garlic and lemon juice until smooth. In a slow and steady stream, add the olive oil. Season with salt and pepper to taste.
Preheat a heavy-bottom sauté pan over medium high heat. Add the butter and shallots and cook for one minute. Add the mussels and toss. Add the wine and cream and reduce by half, discarding any mussels that do not open. Toss with the thyme and season to taste.
Pour the mussels onto a large platter and place the fries around the edge. Drizzle the aioli over the fries and mussels and serve immediately.