A hunk of crusty bread is a great companion to mussels–but so are garlic fries.


Credit: Photography by Kate Mathis

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Cook the fries according to the package directions.

  • Meanwhile, for the mussels, in a pot with a tight-fitting lid, heat the oil, three turns of the pan, over medium-high. Add the chorizo. Cook, stirring often, until beginning to brown, about 2 minutes. Stir in the leeks, tomatoes, crushed garlic, thyme, smoked paprika, lemon zest, and the crushed red pepper (if using); season with salt and pepper. Add the wine. Bring to a boil. Cook until the wine reduces slightly, 1 to 2 minutes. Add the mussels. Cover the pot and cook until the mussels open, 4 to 5 minutes. (Discard any mussels that do not open.) Mix in the coarsely chopped parsley and lemon juice.

  • Meanwhile, in a small saucepan, melt the butter with the finely chopped garlic over medium heat. Cook, swirling often, until aromatic, about 1 minute. Stir in the finely chopped parsley. In a large bowl, toss the fries with the garlic butter; season.

  • Serve the mussels and sauce in shallow bowls with the crispy fries. 


 If you have more than 30 minutes, you can make your own fries. Cut up some russet potatoes, toss with olive oil, season, and roast at 450° for about 35 minutes.