Main

Mussels and fries

Name: Mussels and fries
Total time: 50 min
Yield: serves 4
Ingredients: 2 kg Mussels; 1 kg Potato; 2 Shallot; 2 gousses Garlic; 25 cl White wine; 1 bouquet Parsley; 1 bol Mayonnaise

Preparation time: 50 min
Servings: serves 4

Ingredients

serves 4

Mussels — to buy2 kg
Potato — to buy1 kg
Shallot — to buy2
Garlic — to buy2 gousses
White wine — to buy25 cl
Parsley — to buy1 bouquet
Mayonnaise — to buy1 bol

Preparation

Sort the mussels, discard any that stay open after a light tap, then scrub and debeard them under cold running water.
Peel the potatoes, cut them into even fries and rinse in cold water to remove excess starch. Dry them well.
Fry the potatoes a first time at 150°C for 6 minutes, without coloring: this step is what makes them soft inside. Drain and set aside.
Sweat the shallot and garlic in a large pot with a little butter, add the white wine and parsley, then bring to a boil.
Add the mussels, cover and cook for 6 to 8 minutes, shaking the pot once, until all the mussels have opened. Discard any that stay closed.
Bring the oil back to 180°C and fry the potatoes a second time for 3 to 4 minutes, until golden and crisp.
Serve the mussels in their cooking broth alongside the hot fries and a homemade mayonnaise.