Weeknight Bistro-Style Moules et Frites

Did you know mussels are an easy weeknight meal option that’s budget-friendly and cooks in mere minutes? Add a side of shoestring fries for a classy-but-casual dinner. Canadian beer and a splash of cream amp up the garlicky steaming liquid — be sure to have lots of crusty bread on hand to soak up every delicious drop!

Prep time:

8 minutes
Cook time:

15 minutes
Makes:

4 servings

Ingredients

4 cups (1 L) frozen French fries
1 tbsp (15 mL) extra-virgin olive oil
6 cloves garlic, thinly sliced
Pinch each salt and pepper
1 bottle (330 mL) Canadian brown ale
2 lb (900 g) Canadian mussels, scrubbed and beards removed
¼ cup (60 mL) whipping cream (35%)
1 tbsp (15 mL) cornstarch
1 green onion, finely chopped

Cook fries according to package directions.
Meanwhile, in a Dutch oven, heat oil over medium-high heat. Add garlic to pan, seasoning with salt and pepper; cook, stirring often, until fragrant and softened, about 1 minute. Add beer; bring to boil. Cook until reduced by half; about 6 minutes.
Add mussels to pan (discard any that don’t close when tapped); reduce heat to medium-low. Cover and steam until mussels open, discarding any that remain closed; 5 to 7 minutes.
With a slotted spoon, remove mussels to serving bowls. Stir together cream and cornstarch; stir into cooking liquid. Cook, stirring constantly, until slightly thickened; about 1 minute. Pour evenly over mussels.
Sprinkle with green onions. Serve mussels with fries.

Tip: Serve with a crisp green salad.