Ingredients
For
the mussels:
·
2
pounds (1 kg) fresh mussels, peeled and deveined
·
2
tablespoons butter
·
1
small onion, finely chopped
·
2
cloves garlic, minced
·
1
stalk celery, finely chopped
·
1
cup (240 ml) dry white wine
·
1/4
cup (60 ml) heavy cream (optional)
·
1/4
cup chopped parsley
·
Salt
and pepper to taste
For
the fries:
·
4
medium potatoes (such as Russet or Yukon Gold)
·
Vegetable
oil, for frying
·
Salt,
to taste
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Instructions
1.
Prepare the fries
Peel
(optional) and thinly slice the potatoes. Soak them in cold water for at least
30 minutes to remove excess starch. Heat the vegetable oil in a deep fryer or
large saucepan to 325°F (160°C). Drain and pat the potatoes dry with a clean
towel. Fry the potatoes in batches for 4-5 minutes, until tender but not
browned. Remove and let cool on a paper towel-lined plate. Increase the oil
temperature to 375°F (190°C). Once cooled, fry the potatoes again until golden
brown and crispy, about 2-3 minutes. Drain on paper towels and sprinkle with
salt.
2.
Prepare the mussels
In a large
saucepan, melt the butter over medium heat. Add the onion, garlic, and celery
and sauté until softened, about 3-4 minutes. Add the white wine and bring to a
boil. Add the mussels, cover the pan and cook for 5-7 minutes, shaking the pan
occasionally, until the mussels open. Discard any closed mussels. Add cream and
parsley if desired. Season with salt and pepper to taste.
Serve:
Serve
the mussels in deep bowls, pouring the broth over them.
Add
crispy French fries on the side and a dollop of mayonnaise or aioli for
dipping.
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Enjoy your homemade Moules Frites with a cold beer or crisp white wine!
