Moules-Frites (Mussels with Chips)

Frites

• 650 g Russet potato
• 900 ml Sunflower oil
• 1 ½ tsp Fine sea salt

Mussels

• 1 medium Leek
• 2 pieces Celery
• 2 pieces Shallot
• 2 cloves Garlic
• 15 g Fresh parsley
• 250 ml Dry White Wine
• ½ tsp Black pepper
• 1.2 kg Mussels, fresh, live
• 1 piece Lemon

1. Peel the potatoes and cut into batons about 1 cm thick. Rinse well, then soak in cold water for 15 minutes to remove excess starch. Drain and pat very dry.
2. Pour the sunflower oil into a deep, heavy pan and heat to 150°C (300°F). Fry the potatoes in batches for 5 to 6 minutes until pale and tender but not coloured. Lift out with tongs and let them cool while you cook the mussels.
3. Meanwhile, scrub the mussels and pull off any beards; discard any that are cracked or do not close when tapped. Trim and rinse the leek, then slice it; finely slice the celery, shallots and garlic. Roughly chop the parsley and cut the lemon into wedges.
4. In a large pot over medium heat, warm 1 tbsp of the sunflower oil. Add the leek, celery and shallots with a pinch of the fine sea salt and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
5. Pour in the dry white wine and bring to a lively simmer. Add the mussels, season with the black pepper, then cover and steam for 4 to 6 minutes, shaking the pot once or twice, until the mussels have opened. Tip in most of the parsley, reserving a little to finish, and discard any mussels that remain closed.
6. Increase the oil temperature to 180°C (355°F). Fry the potatoes again in batches for 2 to 4 minutes until deep golden and crisp, then drain and season immediately with the remaining fine sea salt. Serve the mussels straight from the pot with the fries, lemon wedges and the reserved parsley scattered over.

Made this recipe? Rate it — a comment is optional.