-
1
For the aioli: Put the minced garlic in a small bowl and add a small amount of salt.
-
2
Mash the salt with the garlic.
-
3
Add the egg yolk and with a hand mixer beat for 1/2 minutes or until the yolk has turned a pale yellow color.
-
4
Slowly add the oil while continuously beating.
-
5
Continue beating until all the oil is incorporated and the mixture is the consistency of mayonnaise.
-
6
Mix in the mustard and lemon juice.
-
7
Refrigerate until ready to use.
-
8
For the mussels: Heat about an inch of oil in a heavy pot or wok while the mussels are cooking.
-
9
Melt the butter in a large pot over medium heat then add the leeks, salt and pepper.
-
10
Cook until the leeks are soft and transparent.
-
11
Add the mussels and white wine into the pot, cover and cook for 5-6 minutes or until the mussels are opened.
-
12
Remove the cooked mussels from the pot, put them on a plate and cover with foil to keep them warm.
-
13
Discard any mussels that have not opened.
-
14
Reserve the liquid in the pot.
-
15
Add the fries, in batches, into the hot oil and fry until golden brown.
-
16
When done remove them from the oil using a slotted spoon, put them on a paper towel lined plate.
-
17
Salt them immediately when done and keep warm while you finish frying the rest.
-
18
Add 1/2 cup heavy cream into the wine mixture, bring to a simmer then keep cooking until its reduced some, about 5-6 minutes.
-
19
Serve the mussels with the cream sauce and the pommes frites on top, and top that with a dollop of aioli.
-
20
Garnish with a sprig of parsley.
