Moules Frites

Method

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1. Rinse the chips in cold water until it runs clear, then dry them thoroughly.

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2. Heat the oil to 140°C / 285°F and fry the chips 8 minutes, until cooked through but still pale. Lift out and let them cool.

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3. Discard any mussels that are open and do not close when tapped.

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4. Melt the butter in a very large pan and cook the shallots, garlic and celery 5 minutes.

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5. Add the wine, bay and pepper and bring to a hard boil. Tip in the mussels, cover, and steam 4 to 5 minutes, shaking the pan twice, until they open. Discard any that stay shut.

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6. Lift the mussels into warm bowls. Add the cream to the liquor, boil 1 minute, stir in the parsley and pour over.

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7. Raise the oil to 190°C and fry the chips a second time for 3 minutes, until crisp and gold. Salt and serve immediately.

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Chef’s Tips

• Two fries: 140°C to cook, 190°C to crisp.
• A pan big enough that the mussels are three deep at most.
• Do not thicken the liquor. It is the sauce as it is.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Mayonnaise
• A cold Belgian beer
• Bread for the liquor

Storage & Reheating

None. Mussels must be eaten immediately and chips do not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.