Truffle Mushroom Mussels & Fries
Some of my fondest childhood memories are from when I would visit my grandmother every summer in France. My family would go to Paris to eat mussels and fries by the Eiffel Tower. So I of course had to recreate it for my family! You've got fresh mussels and a deliciously creamy sauce, paired with some crispy bread and fries. It's a thing dreams are made of!
Ingredients
- 1 lb of mussels preferably fresh but you can use frozen as well
- 1.5 tablespoon of Truffle Oil
- 2 tablespoon butter
- Avocado oil spray or any oil spray
- 2 Yukon gold potatoes
- 1 medium size shallot
- 1 teaspoon garlic powder
- 1 teaspoon onion salt for potatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups of white mushrooms
- 2 tablespoon fresh parsley
- 1 cup heavy cream
- 1 cup chicken stock I used a chix stock cube diluted in water. This made it super flavorful. You can also use low sodium.
- ¼ dry white wine
- 4 cubes of garlic I used trader joes frozen cubes to make this dish super quick. You can also use 4 cloves of fresh garlic
Instructions
- Wash and slice your potatoes. I'm using a mandolin to slice them thin (¼ inch) so they are more like chips and really absorb the delicious sauce.
- Stack your sliced potatoes and slice horizontally.
- Season your potatoes with your garlic powder, black pepper, and onion salt. Spray with cooking oil and cook in the air fryer at 400F for 20 minutes or until crispy.
- Dice your shallots and set aside.
- Melt your butter and truffle oil in a pan and add in your shallots and garlic. Saute until fragrant.
- Add in your chicken stock, heavy cream, black pepper, and mushrooms and cook until your mushroom begin to soften.
- Add in your white wine and mussels. Cook until all the mussels have open and your mushrooms are fully cooked. This should take around 5-7 minutes. Discard the unopened mussels.
- Top with fresh parsley and a drizzle of truffle oil and serve!
Video
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