Red Curry Moules Frites

• 3 tablespoons Olive Oil, divided
• 2 russet potatoes, peeled and cut in 1/4 inch matchsticks
• 1 tablespoon white vinegar
• 1 shallot, finely chopped
• 4 cloves of garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup white ale
• 1 stalk of lemongrass, bruised with the back of a knife
• 2 pounds mussels, scrubbed and de-bearded
• 1 tablespoon fish sauce
• 4 tablespoons red curry paste
• 13.5 ounces unsweetened coconut milk
• 1 tablespoon lime juice
• 2 tablespoons cilantro, chopped, for garnish
• salt

1. Preheat the oven to 450 degrees.
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.
3. Carefully remove fries from the water and place on a paper towel-lined plate. Blot dry and allow to drain for 10 minutes.
4. Toss fries with 2 tablespoons of olive oil and a generous sprinkling of salt.
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.
6. Bake the fries for 25-35 minutes, flipping once at the halfway point, until crispy and golden brown.
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.
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.
9. Add the mussels to the saucepan and cover. Cook until all the mussels have opened, 2-3 minutes.
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.
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.
12. Divide the fries and mussels between serving bowls. Pour the curry broth over each bowl and sprinkle with cilantro. Serve immediately.

olive oil, russet potatoes, white vinegar, shallot, garlic, ginger, white ale, knife, mussels, fish sauce, red curry, coconut milk, lime juice, cilantro, salt

Taken from food52.com/recipes/80843-red-curry-moules-frites (may not work)