There isn’t many things better than fresh seafood! Our Kenmore in house chef Kari Karch agrees. Learn how to make her Belgium Ale Mussels with Pomme Frites.
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3004 per serving
- 2 tablespoons Unsalted Butter
- 1/2 tablespoons Medium Yellow Onion, Thinly Sliced
- 1/2 tablespoons Medium Fennel Bulb, cored and thinly sliced lengthwise
- 1 tablespoons Fennel seeds, toasted and grinded
- 1 teaspoons Crushed Red Pepper flakes
- 1/2 teaspoons Kosher salt
- 1/4 teaspoons Freshly ground black pepper
- 1 pounds Italian sausage links, cooked and sliced
- 1 tablespoons 1/4 cups light Belgian-style ale (such as Duvel or Chimay)
- 2 pounds Live Mussels, scrubbed and debearded
- 2 teaspoons Fennel Fronds
- 1/2 cup Heavy Cream
- 6 Baking Potatoes, like russets
- 1 Vegetable or peanut oil
Cooking the Mussels:
Melt butter in a large cast iron skillet or large frying pan over medium heat. When it foams, add onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in toasted fennel, red pepper flakes, salt, and pepper and cook another 2 minutes. Add ale and bring mixture to a boil over high heat. Add mussels and reduce heat to medium. Cover the pan with a large lid and let simmer, shaking the pan occasionally, until mussels begin to open, about 5 minutes. As mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir sausage and cream into the mussels' cooking liquid and bring to a simmer. Cook until broth is slightly thickened, about 5 minutes. Pour creamy broth and vegetables over mussels, top with fennel fronds and serve with pomme frites.
Cooking the Pomme Frites:
Peel the potatoes, and cut them into batons that are about the length and width of your index finger. Preheat a deep pot of oil to 325 degrees F. For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature. Raise the temperature of the oil to 375 degrees F. For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.