Moules Frites

Step by stepInstructions

1. Soak the mussels in cold water for 20 minutes; drain, scrub, and pull off any beards. Discard any that stay open when tapped.
2. Heat the butter in a large pot; cook the shallots, garlic, and celery until soft, about 3 minutes.
3. Add the wine, parsley, bay leaf, and pepper, and bring to a boil.
4. Add the mussels, cover, and cook 5–7 minutes, shaking the pot once, until all shells have opened; discard any closed ones.
5. Meanwhile, fry the potatoes in 300°F (150°C) oil for 5 minutes, then again at 375°F (190°C) until golden and crisp; season with salt.
6. Serve the mussels in the pot with the broth, with fries and mayonnaise on the side.