Chimay Steamed Mussels with Pommes Frites and Garlic Aioli

August 9, 2017

Recipe from Chef Salum

Serves 6

Steamed Mussels


3 lbs of Prince Edward Island mussels, cleaned
½ cup of shallots, diced small
½ lb. butter
1 bottle of Chimay red beer or any dark beer
salt and pepper to taste

In a large pan, sauté the shallots with a little bit of oil, add the mussels, beer and butter, cover and cook just until they open. Serve immediately topped with Pommes Frites and a drizzle aioli on top.

Pommes Frites Ingredients
1 lb. Russet Potatoes, make a thin julienne
Oil for Frying

Garlic Aioli Ingredients 
8 cloves garlic, peeled
1/2 teaspoon salt
2 egg yolks
1 teaspoon red wine vinegar
Juice of 1/2 lemon
1 cup olive oil

Mash the garlic with the salt, making a fine paste and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.