Moules-frites

Method

1. 1

   Step 1

   Rinse and dry the potato (opens in a new tab) sticks. Fry in batches in oil at 160 °C for 5–6 minutes until soft but pale. Drain and rest for at least 15 minutes.

   • 15 min
   • 160°C
   • Food thermometer (opens in a new tab)

   Food safety: Fill the pan no more than a third with oil, dry the potatoes well and never leave hot oil unattended.

2. 2

   Step 2

   Discard any mussels (opens in a new tab) with cracked shells or that stay open when tapped.

   • 5 min

   Food safety: Only cook live mussels and discard any that stay closed after cooking.

3. 3

   Step 3

   Melt the butter (opens in a new tab) in a large pot, add the shallots (opens in a new tab), celery (opens in a new tab) and garlic (opens in a new tab) and soften for 3 minutes. Add the wine and bring to a boil.

   • 5 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   

4. 4

   Step 4

   Tip in the mussels (opens in a new tab), cover tightly and steam, shaking the pot once or twice, until the shells open. Stir in the parsley (opens in a new tab) and pepper (opens in a new tab).

   • 6 min
   • high heat
5. 5

   Step 5

   Meanwhile fry the blanched potatoes (opens in a new tab) a second time at 180 °C until crisp and golden. Drain and toss with salt.

   • 5 min
   • 180°C
6. 6

   Step 6

   Bring the pot of mussels (opens in a new tab) to the table with the frites and mayonnaise (opens in a new tab) on the side.

   • 1 min