Moules-Frites Maison

• 1 kgfresh mussels(scrubbed and debearded)
• 4 pieceshallots(finely sliced)
• 200 mldry white wine
• 40 gunsalted butter
• 80 mlheavy cream
• 20 gflat-leaf parsley(roughly chopped)
• 1 piecebay leaf
• 500 grusset potatoes(peeled, cut into 8 mm fries)
• 1 lsunflower oil(for deep frying)
• salt and white pepper(to taste)

Method

1. 1

   Double-fry the frites: cook potato sticks in 150 °C oil for 6 minutes (blanch), drain, then increase oil to 190 °C and fry again for 3–4 minutes until golden. Drain on paper, salt immediately.

2. 2

   Melt butter in a large pot over medium heat. Soften shallots 3 minutes with the bay leaf. Add wine, bring to a boil, and add mussels. Cover and steam, shaking the pot occasionally, until mussels open, 4–5 minutes. Discard any that stay closed.

3. 3

   Use a slotted spoon to transfer mussels to serving bowls. Stir cream into the pot liquid, simmer 1 minute, season, and pour over mussels. Scatter with parsley and serve immediately alongside the frites.