MUSSELS PROVENCAL WITH POMMES FRITES

I found this recipe in my recipe-scrap book, and it really took me back.  Pre-Katrina, I cooked dinner for SRS (he knows who he is!). Mussels are always a great dish to cook for a two person dinner party because they’re light but satisfying, fun to eat and above all, delicious.  These were inspired by the Mussels Provencal at the old Chez Danielle on Metairie Road (it ain’t dere no more).  And, so I remember eating these with FBW as the second course after caviar with champagne… beneath that mural that looked like a Renoir garden party.  This is a beautiful dish and just as perfect for a one person dinner party, too.  Just remember that the quality of the shrimp stock is what makes this special.  Take your time with that, get everything ready, sip some wine, and when you’re ready to eat, steam the mussels for five minutes and enjoy yourself and your life — past, present and future.

For the pommes frites:  see the directions for twice fried french fries on this site.  Just cut the potatoes into skinny sticks the size of McDonald’s fries.  The secret to success is TIMING so you get your hot mussels and fries on the table at the same time.  You can do the first fry and set the potatoes aside.  Then just as you start to steam the mussels, drop the fries into hot oil.  Be vigilant and don’t set your house on fire.