Moules-frites

Make Moules-frites at home

Ingredients

• 4 lb (1.8 kg) fresh mussels
• 2 tbsp butter
• 2 shallots or 1 onion, chopped
• 2 stalks celery, diced
• 3 cloves garlic, chopped
• 1 cup (240 ml) fish or vegetable stock with 1 tbsp lemon juice
• 1/2 cup (120 ml) cream (optional)
• Fresh parsley
• 2 lb (900 g) potatoes cut for fries, oil for frying
• Mayonnaise for dipping

How it's made

1. Scrub the mussels, pull off the beards and discard any that stay open when tapped.
2. Cut the potatoes into fries, soak in cold water for 30 minutes and dry well.
3. Fry the potatoes at 325 F (160 C) for 6 minutes, rest, then fry at 375 F (190 C) until golden; salt.
4. Melt the butter in a large pot and cook the shallots, celery and garlic until soft.
5. Add the stock and lemon juice and bring to a boil.
6. Add the mussels, cover and steam 5 to 6 minutes, shaking the pot, until the shells open; discard any that stay closed.
7. Stir in the cream and parsley and serve with the fries and mayonnaise.