Restaurant Style Mussels, Pommes Frites and Aioli

This seriously sophisticated main dish recipe takes your run-of-the-mill Olive Garden seafood dish to the next level. For your next dinner party, be sure to make Restaurant Style Mussels, Pommes Frites and Aioli for a meal that your guests will never forget. It's an easy seafood classic that may seem intimidating, but is filled with flavors of the sea that will make your mouth water. Cheers to a wonderful evening and this magical seafood recipe.

Notes

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Ingredients

Mussels and Pommes Frites Ingredients
2 pounds mussels, rinsed and beards removed
1 1/2 tablespoon butter
1 medium leek, rinsed well and sliced, light green and whites only
Salt and white pepper to taste
1/2 champagne or white wine
1/2 cup heavy cream
1 large potato, cut into small fries
Canola oil for frying
Parsley for garnish
Aioli Ingredients
2 Garlic cloves, minced
large egg yolk
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/3 cup olive oil
Salt to taste

Instructions

Take the minced garlic and add a small amount of salt and mash the garlic in a small bowl. Add the egg yolk and with a hand mixer beat for 1/2 minute until the yolk has turned a pale yellow color. Slowly add the oil while continuously beating. Continue beating until all the oil is incorporated and the mixture is the consistency of mayonnaise. Add in the mustard and lemon juice. Refrigerate until ready to use.
Have oil ready in a medium wok.
Melt the butter in a large pot and add the leeks, salt and pepper and cook until the leeks are soft and transparent. Add the mussels and white wine to the large pot and cook for 5-6 minutes until they are opened. Remove and keep warm discarding any mussels that have not opened. Heat the oil in the wok while the mussels are cooking. Add the fries, in batches, to the hot oil and fry until golden brown, salt immediately when done and keep warm.
Add 1/2 cup heavy cream to wine mixture and simmer to reduce for about 5-6 minutes. Serve the mussels with the cream sauce and the pommes frites on top with a dollop of aioli. Garnish with a sprig of parsley.