Moules-frites

Ingredients10

• fresh mussels2 kg
• potatoes1 kg
• unsalted butter50 g
• shallots3
• dry white wine250 ml
• fresh parsley30 g
• celery stalk1
• black pepper1 tsp
• neutral frying oil1.5 L
• salt1 tsp

Method

1. Scrub the mussels under cold water, discard any that stay open when tapped, and pull off the beards.
2. Peel the potatoes, cut them into thick fries, rinse, and pat dry.
3. Fry the potatoes in oil at 160°C until soft but pale, drain, then fry again at 180°C until golden and crisp. Season with salt.
4. Finely chop the shallots, celery, and parsley.
5. Melt the butter in a large pot, soften the shallots and celery, then add the wine and pepper and bring to a boil.
6. Add the mussels, cover, and steam for 5 to 7 minutes, shaking the pot, until they open. Discard any that remain closed.
7. Stir in most of the parsley, taste the broth, and serve the mussels in deep bowls with the cooking liquid, remaining parsley, and the hot fries.