Yellow Mussels Recipe

Prepare mussels

Rinse mussels under cold water, scrub shells and remove beards. Discard any mussels with cracked shells or that do not close when tapped.

Sauté aromatics and turmeric

In a wide, heavy-bottomed pot or deep skillet, heat butter and olive oil over medium heat until butter foams. Add minced shallot and cook 2–3 minutes until softened and translucent. Add garlic and grated (or ground) turmeric; cook 30–45 seconds until fragrant, stirring to avoid burning.

Deglaze & simmer

Add the white wine to the pan to deglaze, scraping any browned bits from the bottom. Bring to a gentle simmer and reduce by about half (3–4 minutes). Add the stock and bring back to a simmer.

Cook mussels

Increase heat to medium-high and add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice, until mussels have opened. Discard any mussels that remain closed.

Finish broth

Remove lid and transfer mussels to a warm bowl, leaving the liquid in the pot. Stir in heavy cream, lemon juice, sumac, salt, and pepper. Simmer uncovered 2–3 minutes to slightly thicken and meld flavors. Taste and adjust seasoning with additional salt, pepper, or lemon if desired. Return mussels to the pot briefly to warm through (30–60 seconds) before plating, or ladle broth over plated mussels.

Garnish

Sprinkle chopped parsley over the mussels and set aside while you finish fries and aioli.

Cut and soak potatoes

Slice potatoes into 1/3–1/2-inch hand-cut fries. Place in a large bowl of cold water and soak 20–30 minutes to remove excess starch (helps crispiness).

Dry and (optional) toss with cornstarch

Drain potatoes and thoroughly dry with clean kitchen towels or paper towels. If using, toss fries with 1 tsp cornstarch to coat lightly for extra crispness.

First fry (blanch)

In a heavy pot or deep-fryer, heat neutral oil to 325°F (about medium heat). Fry potatoes in batches for 3–4 minutes until softened but not browned. Remove to a wire rack or paper towel-lined sheet to drain.

Second fry (crisp)

Increase oil temperature to 375°F. Fry blanched potatoes in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with fine sea salt.

Make aioli

In a small bowl, whisk together mayonnaise, lemon zest, lemon juice, grated garlic, Dijon mustard, salt, and black pepper until smooth. Taste and adjust acidity or salt as desired. Refrigerate until ready to serve.

Toast pistachios

Heat a small dry skillet over medium heat. Add chopped pistachios and toast, stirring frequently, 2–3 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.

Plate and finish

Arrange mussels in shallow bowls or on a platter, ladle the turmeric-sumac broth over them. Add a generous portion of crispy hand-cut fries on the side or in a separate bowl. Spoon lemon aioli into a small ramekin. Sprinkle toasted pistachios and an extra pinch of sumac over the mussels. Garnish with lemon wedges and an additional scattering of chopped parsley. Serve immediately so fries remain crisp and mussels hot.