Ingredients:

  • 2 lbs (900g) fresh mussels, debearded
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 1 cup (240ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) heavy cream (optional)
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp chopped fresh parsley
  • 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
  • Sea salt

Instructions:

  1. Clean and debeard the mussels. Discard any that are open and don't close when tapped.
  2. Soak the cut potatoes in cold water for at least 30 minutes.
  3. Heat oil to 300°F (150°C). Fry the potatoes in batches until softened but not browned (about 5-7 minutes). Remove and drain.
  4. In the large pot, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook until fragrant (about 1 minute).
  5. Pour in the white wine and bring to a simmer. Add the mussels, cover the pot, and cook until the mussels open (about 5-7 minutes). Discard any mussels that don't open.
  6. Stir in the heavy cream (if using) and butter. Season with salt and pepper. Add the fresh parsley.
  7. Increase oil temperature to 375°F (190°C). Fry the potatoes again until golden brown and crispy (2-3 minutes). Remove and drain. Sprinkle with sea salt.
  8. Divide the mussels and broth among bowls. Serve immediately with the crispy frites. Enjoy your moules frites!