Mussels and Fries Americain

Name: Mussels and Fries Americain
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 1 medium Spanish onion, coarsely chopped; 4 cloves garlic, coarsely chopped; 2 poblano chiles, roasted, peeled, seeded (see page 250), and pureed; 2 cups bottled clam juice; 1 cup canned unsweetened coconut milk; 1 cup fresh spinach leaves; 1 to 2 tablespoons honey; Kosher salt and freshly ground black pepper; 1 cup dry white wine; 2 pounds cultivated black mussels, scrubbed and debearded; 1/4 cup chopped fresh flat-leaf parsley; Fries Americain (page 164; optional)

December 14, 2011

One of the most popular seafood dishes in France must be steamed mussels with fries. You will find moules frites in every kind of restaurant, from beachside cafés to, yes, Parisian brasseries. The seasonings do of course vary, but the most traditional preparation (moules marinière) steams the mussels in a broth of white wine, herbs, and some form of onions and/or garlic. The same ingredients serve as the jumping-off point for the fragrant green chile broth in this dish. Mild in terms of heat but heady with peppery flavor, a puree of roasted poblano chiles bestows the flavorful broth with a south-of-the-border twist that’s further enhanced and enriched by creamy coconut milk. Serving these mussels with good crusty bread—as well as the fries—is a must. Once you’ve finished the succulent mussels and crisp, salty fries, you’ll want that bread to sop up every last delicious drop of mouthwatering broth from your bowl.

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