Moules Frites by Laurent Mariotte

Ingredients

4 servings

• 4 l of bouchot mussels
• 35 cl of dry white wine
• 1 bunch of parsley
• 4 large shallots
• 1 clove of garlic
• 1 stalk of celery with leaves
• 1 knob of butter
• 600 g of potatoes
• 1 l of sunflower oil
• fine salt

Steps

1. 1

   Wash and peel the potatoes and cut them into fries. Keep them in hot salted water. Drain and dry them with a kitchen towel.

2. 2

   Heat the oil for the first frying to 140/150°C. Immerse the fries for 3 minutes then drain them. Increase the temperature to 180°C.

3. 3

   Meanwhile, chop the parsley, celery, shallots, and garlic. Sauté everything in a frying pan with the butter. Pour in the white wine and reduce by 2/3 with the aromatic garnish.

4. 4

   Wash the mussels quickly under a stream of water and add them to the pan, then cover them until they open.

5. 5

   When the oil is at 180°C, immerse the fries. As soon as they are golden brown, drain them on paper towels and salt them immediately. Eat the moules-frites with your fingers.