Moules-Frites Maison
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.
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.
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.