Belgian Mussels with French Fries

For the french fries, peel and rinse the potatoes and cut lengthwise into 1.5 cm thick sticks. Heat oil in a deep fryer to 11o-12o degrees and pre-cook the potatoes in 2 portions for 8 minutes without color. Remove and drain on kitchen roll.

2. rinse the mussels under cold running water, remove the baleen and clean the mussels with a brush. Pick out open and damaged mussels. Cut shallots into fine rings.

Cook the mussels in 2 portions: To do this, heat 2 tbsp oil in a large saucepan and sauté half of the shallots with 1 stalk of thyme until soft. Extinguish with 5o ml of white wine. Add half of the mussels and cook for 8-1o minutes with the lid closed. 4.

In the meantime, heat the frying oil to 175 °C and fry half of the potatoes until golden brown.

Remove, drain on paper towels and season with salt in a baking dish. Cook remaining fries in the same way. 5.

Remove any mussels that are still closed at the end of the cooking time.

Lift out mussels with a slotted spoon and transfer to a preheated bowl. Place the second half of the mussels in the same saucepan and cook in the same way. Serve with French fries and the sauces.

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