Moules Sweets (AIP-Friendly)

This delicious dish is simple to prepare and is a lovely week-night dinner. I included a green salad as a first course. Increase the recipe, and it would be great for a small, casual dinner party. This recipe serves two. I would suggest 1/2 lb. sweet potatoes per person and 1 lb. mussels per person. It may seem like a lot of food, but remember that most of the weight of the muscles is shell. The sweet frites are so good, you'll be glad you made so many!

Inspired by David Lebovitz' Moules Frites

Ingredients

1 lb sweet potatoes

Sea salt

2 T duck fat

1/4 c shallot, chopped finely

2 T garlic, minced

3 T coconut oil (or grass-fed ghee or butter)

1/4 c dry white wine

2 T flat-leaf parsley, chopped finely (plus extra for garnish)

2 lb mussels

Sweet Frites

1. Fill a large bowl with several ice cubes, cold water, and a generous pinch of salt, leaving enough room to add the sweet potatoes when they're ready.
2. You can peel the sweet potatoes, or you can leave the peel on if you like more rustic  frites. Note: if you leave the peel on, be sure to scrub the sweet potatoes well and cut out any blemishes.
3. Cut the sweet potatoes lengthwise into 1/4"-1"2" slices. Then turn the slices and again slice lengthwise 1/4"-1/2" slices.
4. Put your sliced sweet potatoes in the bowl of water, give a stir, and let sit for at least an hour. (Don't ask me the science behind it, but this magical hour of a cold water bath is what makes oven fries successful).
5. Heat your oven to 425F. If you are lucky enough to have a convection function on your oven, this is the time to use it!
6. After your fries have been soaking for at least an hour. drain them in a colander. Then grab a baking sheet and cover it in layers of paper towels or an absorbent kitchen towel (please make sure it's fresh and clean--icky kitchen towels don't taste good). Then place the fries in a single layer on the towels, and put a second layer of towels on top of them. Dry thoroughly. You want to get as much moisture as possible out of those sweet potatoes.
7. Put the dry sweet potatoes aside in a bowl as you melt the duck fat in a half-sheet pan in the heated oven.
8. When the duck fat is melted, make sure the sheet is evenly coated, then add your sweet potatoes and sprinkle with a pinch of sea salt. Try to get them all touching the metal and not overlapping. Easier said than done.
9. Bake for 20-30 minutes, flipping with a spatula and rotating the pan every so often.
10. When they are crispy, put the fries in the largest mixing bowl you have and toss with 1t sea salt. Assemble in a serving dish and set aside.

Moules

1. Rinse the mussels with cold water in a large colander. Sort through them, pulling off the beards, scrubbing off any sea debris, and tossing the duds. You will know you have a dud when the mussel is already open, and it doesn't close on its own when you gently knock it against another mussel.
2. In a large Dutch oven or pot over medium heat, melt the coconut oil. Then add the shallots, garlic, and a pinch of salt. Cook until soft 1-2 minutes.
3. Add the wine and parsley, and bring to a boil. Then bring the mussels to the party! Give them a good stir in the liquid, and put on the lid. Steam for 5 minutes, stirring partway through.
4. Pour mussels and liquid in a large serving bowl, garnish with extra parsley and serve with sweet frites.