Moules Frites (Mussels and Fries)

1. Prepare the Fries:

• Peel the potatoes and cut them into 1/4-inch thick sticks.

• Place the cut potatoes in a large bowl of cold water and let them soak for at least 30 minutes, or up to several hours. This step removes excess starch and helps them become extra crispy.

• Drain the potatoes and pat them completely dry with a clean kitchen towel. Any remaining moisture will cause the oil to splatter.

• Heat the oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).

• Fry the potatoes in small batches for about 4-5 minutes, until they are soft but not yet browned. This is the first fry. Remove them from the oil and drain on a wire rack or paper towels.

2. Prepare the Mussels:

• While the fries are on their first fry, prepare the mussels. Scrub the mussels well under cold running water and remove the "beard" (the fibrous clump of threads). Discard any mussels with broken shells or any that are open and do not close when you tap them.

• In a large pot with a lid, melt the butter over medium heat. Add the shallot and garlic and cook until softened, about 2-3 minutes.

• Add the white wine, black pepper, and red pepper flakes (if using). Increase the heat to high and bring to a rapid boil.

3. Cook the Mussels and Finish the Fries:

• Add the cleaned mussels to the boiling liquid. Cover the pot and steam for 5-7 minutes, shaking the pot occasionally, until all the shells have opened. Discard any mussels that do not open.

• While the mussels are cooking, increase the oil temperature for the fries to 375°F (190°C).

• Fry the pre-cooked potatoes a second time in small batches for 2-3 minutes, or until golden brown and crispy.

• Remove the fries from the oil and immediately transfer them to a bowl. Season generously with salt and toss to coat.

4. Finish and Serve:

• Stir the fresh parsley into the pot with the mussels. Give it a final stir to combine the flavors.

• Divide the mussels and their broth into large, deep bowls.

• Serve the hot, crispy fries alongside the mussels. Provide an empty bowl for the shells.

• Enjoy! The classic way to eat this dish is to use an empty mussel shell to scoop out the meat from the others and to use the fries to soak up the delicious broth.