In just over one month’s time, Evangeline’s Chef Erik Desjarlais has put his French cuisine inspired touch on Portland’s Longfellow Square. With a menu that reads like ol’ Paris— foie gras, salade vert, grenoullie, porc, and poulet—folks are flocking to the restaurant. Desjarlais was kind enough to share his recipe with us for the classic Moule Frites: Mussels and Fries.

Moules Frites

For the moules:

3 pounds Bouchot Mussels, scrubbed

1 shallot, minced

4 garlic cloves, smashed

1 pinch chili flake

1/2 bottle sauvignon blanc

Salt & pepper to taste

Chopped tarragon, parsley, chervil, chive

1/2 pound butter

In a heavy bottom saucepan, sweat the shallot and garlic in 1 Tb butter. Add chili flake and sauvignon blanc. Bring to a boil and add the rest of the butter. Add mussels, cover the pot, and allow them to steam open. Season to taste with salt and lots of pepper, finish with the herbs

For the frites:

2 russet potatoes, peeled and cut into 1/4 inch batons, soaked in water for 3 hours

1/2 gallon rendered beef fat

Bring fat to 320 degrees and blanch fries for 6 minutes. There should be no color. Strain and drain. Raise oil heat to 375 and drop fries back in until golden. Serve with Mayo or ailoi.

Photos by Irvin Serrano