Moules Frites

1. Preparation

Clean the mussels under cold running water, removing any beards and debris.

Discard any mussels that are open and do not close when tapped.

Chop the shallots and garlic finely.

Preheat the oven to 220°C (425°F) for the fries.

2. Cooking the Fries

Peel and cut the potatoes into sticks, about 1 cm thick.

Rinse the cut potatoes in cold water to remove excess starch.

Pat the potatoes dry with a kitchen towel.

In a large bowl, toss the potatoes with olive oil, salt, and pepper until evenly coated.

Spread the potatoes on a baking sheet in a single layer.

Bake in the preheated oven for about 25 minutes or until golden and crispy, flipping them halfway through.

3. Cooking the Mussels

In a large pot, heat the butter over medium heat.

Add the chopped shallots and garlic, sautéing for about 2-3 minutes until soft and fragrant.

Pour in the white wine and bring to a simmer.

Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes until the mussels open up.

Discard any mussels that remain closed after cooking.

Stir in the chopped parsley and season with salt and pepper to taste.

4. Serving

Remove the fries from the oven and serve hot alongside the mussels.

Pour the mussels and broth into a large serving dish or individual bowls.

Garnish with additional parsley if desired.