Ingredients:

  • 2 lbs (900g) fresh mussels, scrubbed and debearded
  • 2 tablespoons (30ml) olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) heavy cream (optional, for a richer broth)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • Salt and freshly ground black pepper to taste
  • 2 large russet potatoes (about 1 lb/450g), peeled and cut into 1/4-inch thick fries
  • Vegetable oil or peanut oil, for frying
  • Salt to taste

Instructions:

  1. Scrub and debeard the mussels. Discard any that are open and do not close when tapped.
  2. Soak the cut potatoes in cold water for at least 30 minutes. Drain well and pat dry with paper towels.
  3. Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches until softened but not browned (about 5-7 minutes). Remove and drain on paper towels.
  4. In the large pot, heat olive oil over medium heat. Add shallots and garlic and sauté until softened and fragrant (about 3-5 minutes).
  5. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce slightly (about 2 minutes).
  6. Add the mussels to the pot. Cover and cook until the mussels open (about 5-7 minutes). Discard any mussels that do not open.
  7. Stir in the heavy cream (if using), butter, parsley, and red pepper flakes (if using). Season with salt and pepper to taste.
  8. While the mussels are steaming, increase the oil temperature to 375°F (190°C). Fry the potatoes again until golden brown and crispy (about 2-3 minutes). Remove and drain on paper towels. Season with salt immediately.
  9. Divide the mussels and broth between serving bowls. Serve immediately with the crispy fries to enjoy the best moules frites.