Moules Frite with Potato-Leek Mousse

Difficulty:

1/5

Yield: 4-5 servings, as an appetizer

Ingredients:

Mussels:

2 cups (470 ml) gueuze lambic beer
2 pounds (908 g) mussels, sorted and cleaned
2 tablespoons (30 ml) olive oil
1 lemon, juice and zest
1 tablespoon (15 ml) chopped tarragon
1 tablespoon (15 ml) chopped dill
1 tablespoon (15 ml) chopped parsley
1 tablespoon (15 ml) chopped chervil
Salt and pepper

Gaufrette Potatoes:

1 very large russet potato
Oil, for frying
Salt

Potato Leek Mousse:

2 ½ pounds (1.1 kg) roasted yellow potato, peeled and chopped
4 leeks, bottoms and tops separated, chopped
2 small onions, roughly chopped
4 cloves garlic, chopped
1 quart (1 L) whipping cream
1 quart (1 L) milk
¼ pound (113 g) butter
2 cups (470 ml) mussel cooking liquid
3 N2O chargers
Salt

Method:

For the Mussels:

In a large pot, combine beer and mussels, cover and steam until just opened, about 2-3 minutes.

Using a slotted spoon, remove steamed mussels from the pot and set aside.

Strain the cooking liquid through a small strainer lined with several layers of cheesecloth. Reserve and set aside.

Remove mussels from shells, toss with olive oil, lemon, herbs to make a salad. Season with salt and pepper.

For the Potato Leek Mousse

Melt butter in a large pot over medium heat. Add leek whites, onions, garlic and cook until translucent but not brown.

Add potatoes, cream, milk, and mussel-beer cooking liquid. Bring to a boil and cook until soft. Season with salt. Blend until smooth in a high speed blender.

Add about 1 quart (1 L) to a whipping siphon such as an ISI gun. Charge with 2 N2O chargers and wait 5 minutes, then add 1 more N2O charger. Shake well, keep warm. Reserve remaining soup for another use.

For the Gaufrette Potatoes:

Peel a large russet potato and cut a flat side. Place the flat side down and slice on the ruffle blade of a mandoline, then turn 90 degrees and slice again to create a waffle pattern. Repeat process to create several fries.

Use a 2 inch (5 cm) cookie cutter to trim the waffled potatoes into even rounds (or cut by hand).

Heat 1-2 inches of oil in a large heavy pot to 325 F (160 C). Fry the prepared potatoes for 4-5 minutes, flipping once. Transfer to a lined plate to drain, season with salt.