-
1
Preheat oven to 450 degrees.
-
2
Peel the potatoes and cut into matchsticks. The easiest way to do this is with a mandoline if you have one. If not, shoot for quarter inch matchsticks, as uniform as you can so they cook evenly.
-
3
Add 2 quarts of water, the vinegar, and a tablespoon of salt to a saucepan and bring to a boil. Add the fries and cook for 10 minutes.
-
4
Carefully remove the fries to a paper towel lined plate and pat dry.
-
5
Cover a cookie sheet with parchment paper and spray with non-stick cooking spray. Spread the fries on the cookie sheet and drizzle with 2 tablespoons of olive oil and sprinkle with salt.
-
6
Bake for 25-35 minutes, flipping once halfway through, until brown and crispy.
-
7
While the fries are baking, add the remaining tablespoon of oil to a saucepan and heat over medium high heat until shimmering.
-
8
Add the shallot, garlic, and ginger and cook, stirring often, until the garlic and shallot are tender.
-
9
Add the beer and lemongrass to the pan and stir to scrape up any brown bits stuck to the pan. Bring the beer to a boil.
-
10
Add the mussels to the pan and cover. Cook until all the mussels have opened, about three minutes. Drink the unused portion of the beer, you've earned it.
-
11
Remove mussels from the pan to a large bowl, discarding any unopened ones, and cover with a lid or tinfoil
-
12
Add curry paste, fish sauce, and coconut milk to the pan, stirring to combine. Season with salt and add the lime juice. Give it all one last stir.
-
13
Divide the mussels and fries between your serving dishes, pour the curry broth over the mussels, and serve immediately.
