Moules Frites by Laurent Mariotte

Ingredients

For 4 servings

• •4 l 4 l of culhot mussels
• •35 cl 35 cl dry white wine
• •1 1 bouquets of parsley
• •4 4 large shallots
• •1 gousse 1 clove of garlic
• •1 1 branches of celery with leaves
• •1 1 butter nut
• •600 g 600 g potato
• •1 l 1 l sunflower oil
• •fine salt

Method

1. 1.Wash and peel the potatoes and cut them into fries. Reserve them in hot salty water. Drain them and dry them in a towel.
2. 2.Heat the oil for the first frying at 140/150°C. Dive the fries 3 minutes and drain them. Increase the temperature to 180°C.
3. 3.Meanwhile, chop the parsley, celery, shallots and garlic. Add the butter to the pan. Pour the white wine and reduce to 2/3 with the aromatic filling.
4. 4.Wash the mussels quickly under a fillet of water and add them to the jumper, then cover them for the time they open.
5. 5.When the oil is 180°C, dip the fries. As soon as they are golden, drain them on absorbent paper and salt them immediately. Enjoy the mussels with your fingers.