1. Mussels with garlic and wine
1 lb. Mussels, cleaned and debearded
1 t Garlic, minced
2 t Shallot, minced
1/2 c Dry White Wine
1 T Canola oil
Heat oil in a large sauté pan over high heat.
Add shallots and garlic and sweat until just translucent.
Add mussels and white wine.
Cook over high heat until all mussels are open.
Serve with broth.
2 ea. large russet potatoes
oil for frying
In a large, heavy bottom pot, heat oil to 275 F.
Wash potatoes thoroughly.
Cut into 1/4"x1/4" sticks.
Rinse under cold running water to remove excess starch.
Working in small batches, blanch potatoes in oil for about four minutes or until just tender all the way through, allowing time between batches for the oil to recover its temperature.
Increase heat on oil to 375 F.
Again working in small batches, fry potatoes until golden brown.
Salt liberally as soon as frites come out of the oil.