Moules-Frites

Method

First prepare the frites by soaking the potato batons in cold water for 30 minutes, then pat dry. Heat the oil to 160 degrees Celsius and fry the potatoes for 10 minutes until soft but not coloured, remove and drain. Shortly before serving, increase oil temperature to 190 degrees Celsius and fry the potatoes again for 2-3 minutes until golden and crispy, then season with salt. Meanwhile, melt butter in a large heavy-bottomed pot and gently cook the shallots and garlic until softened but not coloured. Add the white wine and bay leaf, bring to a simmer, then add the cleaned mussels and cover tightly. Cook for 5-7 minutes, shaking the pot occasionally, until all mussels have opened; discard any that remain closed. Remove the mussels to a serving bowl, strain the cooking liquid through muslin, and return the liquid to the pot. Whisk in the remaining butter to emulsify and enrich the sauce, season with salt and white pepper, stir in the parsley, then pour over the mussels. Serve immediately with the hot frites and crusty bread on the side.