Moules-Frites

Ingredients

• 4 lbs live mussels
• 3 tablespoons unsalted butter
• 2 shallots, finely chopped
• 3 garlic cloves, minced
• 2 celery stalks, finely diced
• 1 leek, white part only, finely diced
• 1 cup dry white wine
• 1/2 cup heavy cream
• 3 sprigs fresh thyme
• 2 bay leaves
• 1/2 cup chopped fresh parsley
• 2 lbs russet potatoes, cut into 1/2-inch batons
• 4 cups vegetable oil, for frying
• Salt and black pepper to taste

Before you cook

• Scrub the mussels under cold water and pull off any stringy beards, discarding any that stay open when tapped.
• Cut the potatoes into even 1/2-inch batons and soak them in a bowl of cold water for 30 minutes to remove excess starch.
• Chop the shallots, garlic, celery and leek.

Steps

1. Drain the potato batons and pat them completely dry with a towel.
2. Heat the oil in a deep pot to 300F and fry the potatoes in batches for 5 minutes, until pale and soft but not browned.
3. Lift the fries out onto a paper-towel-lined tray and let them rest at room temperature while you cook the mussels.
4. Melt the butter in a very large pot over medium heat.
5. Add the shallots, garlic, celery and leek and cook for 5 minutes, stirring, until softened.
6. Add the thyme and bay leaves and stir for 30 seconds.
7. Pour in the white wine and bring it to a boil.
8. Tip in the mussels, cover the pot tightly, and cook for 4 minutes, shaking the pot once or twice, until the shells open.
9. Lift the mussels into serving bowls with a slotted spoon, discarding any that stayed shut.
10. Stir the cream into the pot liquid and season with salt and pepper.
11. Pour the sauce over the mussels and scatter with parsley.
12. Reheat the frying oil to 375F and fry the potatoes again for 2 to 3 minutes, until deep golden and crisp.
13. Drain the fries, salt them immediately, and serve alongside the mussels.