At the celebrated Meatpacking District restaurant, plump and briny Prince Edward Island mussels are steamed with white wine and garlic, and served with a pile of piping hot french fries. No need to bust out the deep fryer at home, though. Instead, skip the frites and serve the mussels with slices of warm pain de campagne to soak up the buttery broth.
2 tablespoons olive oil
¼ cup thinly sliced shallots
1 tablespoon chopped garlic
½ cup dry white wine
2 pounds Prince Edward Island (PEI) Mussels, scrubbed and debearded (discard any mussels with broken shells)
½ cup (1 stick) unsalted butter
Kosher salt, to taste
2 tablespoons chopped parsley
Juice of ½ a lemon
Pain de campagne or other sourdough bread for serving
Preheat a large sauté pan over medium-high heat. When the pan is hot, add the olive oil, shallots, and garlic. When the garlic and shallots are soft and fragrant, add the wine and the mussels; cover with the lid.
As the mussels open and the wine reduces, add the butter, stirring to melt and emulsify. Season to taste with kosher salt. Stir in the parsley and lemon juice to finish. Discard any unopened mussels and serve immediately with thick slices of warm bread.