Spanish Mussels & Fries
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Spanish Mussels & Fries

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


  • 1 bag (about 26 oz.) extra-or super-crispy fries (from the freezer section)

  • 3 tbsp. olive oil

  • ¾ lb. cured chorizo (I like Gaspar’s spicy or mild), casings removed if needed and meat chopped or coarsely crumbled

  • 2 leeks, quartered lengthwise and cut crosswise into 1/2-inch pieces

  • 1 pt. cherry tomatoes or 1 package (8 to 10 oz.) cherry tomatoes on the vine, halved

  • 7 large cloves garlic—4 crushed and 3 finely chopped

  • 2 tbsp. fresh thyme leaves

  • 2 tsp. smoked paprika

  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

  • 1 tsp. crushed red pepper (optional)

  • Salt and pepper

  • 1 cup white wine or beer

  • 2 ½ lb. mussels, scrubbed and debearded

  • ¾ cup fresh flat-leaf parsley tops—1/2 cup coarsely chopped and 1/4 cup finely chopped

  • 3 tbsp. butter


Step 1

Cook the fries according to the package directions.

Step 2

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.

Step 3

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.

Step 4

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

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