Mosselen met Friet

Ingredients

• 4 lb (1.8kg) fresh mussels
• 3 lb (1.3kg) starchy potatoes (such as Russet), cut into fry-sized batons
• 3 shallots, finely chopped
• 3 tbsp butter
• 1 cup (240ml) dry white wine
• 1 bay leaf
• 1/2 cup fresh parsley, chopped
• Vegetable oil, for frying
• Salt to taste
• Mayonnaise, to serve

Before you cook

• Scrub the mussels under cold water, pulling off the beards, and discard any that are open and don't close when tapped.
• Cut the potatoes into fry-sized batons and soak them in cold water for 20 minutes.
• Drain the potatoes and pat them completely dry with a towel.
• Finely chop the shallots and parsley.

Steps

1. Heat the oil to 320°F (160°C) in a deep pot.
2. Fry the potatoes in batches for 5 minutes until pale and soft, then lift out and drain.
3. Heat the oil to 375°F (190°C).
4. Melt the butter in a very large pot over medium heat.
5. Add the shallots and cook for 3 minutes until soft.
6. Add the mussels, white wine, and bay leaf to the pot.
7. Cover and steam over high heat for 6 minutes, shaking the pot once or twice, until the mussels open.
8. Discard any mussels that have not opened.
9. Stir the parsley through the mussels and their broth.
10. Fry the potatoes a second time for 3 minutes until deep golden and crisp.
11. Salt the fries immediately and pile them beside bowls of the mussels.
12. Serve with mayonnaise and the mussel broth for dipping bread.