Mussels and Pomme Frites

For the aioli:
Put the minced garlic in a small bowl and add a small amount of salt. Mash the salt with the garlic. Add the egg yolk and with a hand mixer beat for ½ minutes or until the yolk has turned a pale yellow color. Slowly add the oil while continuously beating. Continue beating until all the oil is incorporated and the mixture is the consistency of mayonnaise. Mix in the mustard and lemon juice. Refrigerate until ready to use.

For the mussels:
Heat about an inch of oil in a heavy pot or wok while the mussels are cooking.

Melt the butter in a large pot over medium heat then add the leeks, salt and pepper. Cook until the leeks are soft and transparent. Add the mussels and white wine into the pot, cover and cook for 5-6 minutes or until the mussels are opened. Remove the cooked mussels from the pot, put them on a plate and cover with foil to keep them warm. Discard any mussels that have not opened. Reserve the liquid in the pot.

Add the fries, in batches, into the hot oil and fry until golden brown. When done remove them from the oil using a slotted spoon, put them on a paper towel lined plate. Salt them immediately when done and keep warm while you finish frying the rest.

Add ½ cup heavy cream into the wine mixture, bring to a simmer then keep cooking until it’s reduced some, about 5-6 minutes.

Serve the mussels with the cream sauce and the pommes frites on top, and top that with a dollop of aioli. Garnish with a sprig of parsley.