FRIJE

Instructions

• 1.   Carefully scrape the mussels and wash them 2 or 3 times. Drain and set aside in the refrigerator. Remove those that float to the surface, are broken or open.
  
  Peel and finely chop the shallots. Chop the parsley. Peel and mince the garlic. Melt the butter in a large pot. Add the shallots and sauté for a few minutes.
  
  Add the garlic, parsley, and mussels to the pot. Pour in the white wine and season with pepper. Cover and cook over high heat for 6 to 7 minutes, stirring occasionally. Discard any mussels that have not opened after this cooking time.
• 2.   Peel the potatoes and cut them into sticks about 1 cm wide. To remove excess starch, soak the raw fries in cold water for 10 minutes. Remove them from the water and pat them dry with paper towels or a clean cloth.
  
  Heat the frying oil to 150°C. Fry half of the fries for 10 minutes. Drain them well and let them cool. Repeat the process with the other half of the fries.
  
  Increase the temperature of the oil to 180°C. Before serving, fry the fries in the oil, still in two batches, for 5 minutes to make them golden brown. Serve immediately with the mussels and let each guest salt the fries to their liking.

Nutritional information *

Reference

• www.papillesetpupilles.fr/2015/07/moules-frites.html/