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1
Preheat the oven to 450 degrees.
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2
Put the potatoes in a saucepan with the vinegar, 1 tablespoon of salt, and 2 quarts of water. Bring to a boil and boil for 10 minutes.
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3
Carefully remove fries from the water and place on a paper towel-lined plate. Blot dry and allow to drain for 10 minutes.
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4
Toss fries with 2 tablespoons of olive oil and a generous sprinkling of salt.
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5
Cover a baking sheet with parchment paper and spray generously with non-stick cooking spray. Spread the fries over the parchment paper. There will be some overlap, that's okay, but try to spread them evenly so they cook evenly. I trust you to make good fry choices.
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6
Bake the fries for 25-35 minutes, flipping once at the halfway point, until crispy and golden brown.
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7
After flipping the fries, heat the remaining tablespoon of olive oil in a saucepan over medium high heat until shimmering. Add the shallot, garlic and ginger and cook, stirring often, until tender.
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8
Add the beer (careful, it foams) and the lemongrass to the saucepan. Bring the beer to a boil. Don't worry if it doesn't look like a lot of liquid, the mussels release a lot of liquid when they cook. Drink the rest of the beer. You've earned it.
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9
Add the mussels to the saucepan and cover. Cook until all the mussels have opened, 2-3 minutes.
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10
Once the mussels are open, remove them to a bowl and cover with tin foil to keep them warm. Discard any that stubbornly refuse to open. You don't need that in your life.
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11
Add the curry paste, fish sauce, and coconut milk to the saucepan and stir to combine. Add the lime juice and give the broth one last stir.
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12
Divide the fries and mussels between serving bowls. Pour the curry broth over each bowl and sprinkle with cilantro. Serve immediately.
