Bar Americain Mussels and Fries

So obviously this recipe comes from Bobby Flay’s “Bar Americain Cookbook”.  It was outstanding.  I love mussels, and sitting down to a big bowl of them always makes me happy.  Matt and I have eaten at Bar Americain before, and I ordered this dish there.  So I was quite overjoyed to find it in the cookbook!  I made this a couple weekends ago, and it was so delicious.  Now, Bobby instructs to deep fry the French fries, and that’s how they are served at the restaurant.  But, to cut down on calories and clean-up, I baked my oven fries, and it worked just fine.  I did make his dipping sauce though.  It was insane: a roasted red pepper and chipotle aioli.  So amazing.  This is a fantastic date night with a crisp white wine.  Enjoy!

2 tbs olive oil
1 medium onion, chopped
4 cloves garlic, chopped
2 poblano chiles, roasted, peeled, seeded and pureed
2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup fresh spinach leaves
1 to 2 tbs honey
Salt and pepper
1 cup dry white wine
2 lbs. black mussels, scrubbed, hairy beards removed
1/4 cup chopped fresh parsley
2 Russet potatoes, cut into 8 wedges each
Olive oil
Salt and pepper
1 cup mayonnaise
1 red bell pepper, roasted, peeled, seeded and chopped
1 to 2 canned chipotles in adobo
Salt and pepper

Start with the fries: preheat your oven to 400 F. Place a baking sheet in the oven while it’s heating up. When the oven is ready, drizzle the baking sheet with olive oil, salt and pepper. Place the potato wedges on in a single layer. Sprinkle the tops with salt and pepper. Bake for 30 minutes.
Combine the mayonnaise, red pepper, chipotle, 1 tsp salt, and 1/4 tsp black pepper in a food processor. Process until smooth. Refrigerate until ready to use.
Now make the mussels: heat the oil in a large skillet or Dutch oven over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic and cook 30 seconds. Add the poblano puree and clam juice, and simmer, stirring occasionally, until reduced by half, about 10 minutes. Add the coconut milk and simmer until reduced by half, about 5 minutes.
Transfer the mixture to a blender, add the spinach and honey, and puree until smooth. Season to taste with salt and pepper.
Rinse out the pot and return to the stove over high heat. Add the wine, bring to a boil, and reduce by half, about 3 minutes. Add the green chile broth and bring to a boil. Stir in the mussels. Cover the pot and cook until the mussels open, 4 to 5 minutes. Discard any that don’t open, they are not safe to eat.
Add the parsley and season with salt and pepper. Spoon the mussels and broth into bowls and serve with the fries and aioli.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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