Mussels and Fries

 

                Here is the recipe for mussels marinières, but you can vary the dish by adding, according to your tastes and desires, fresh cream, Roquefort cheese, pieces of spicy chorizo or curry. For a change, you can also replace the potato fries with sweet potato fries.

For 3 servings

For the mussels

• 3 kg bouchot mussels
• 4 shallots, chopped
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 bunch parsley, chopped
• 100 g butter
• 1 bouquet garni (Thyme, bay leaf and parsley stems)
• 500 ml white wine

For the fries

• 1 kg potatoes, peeled and cut into fries
• Frying oil
• 15 ml parsley, finely chopped
• Salt

1. Scrape the mussels and wash them under cold water.
2. Melt the butter in a large casserole dish; sweat the shallots, onions, garlic and parsley for a few minutes.
3. Add the bouquet garni and moisten with the white wine; pour the mussels into the casserole, mix well, cover and simmer for 5 to 10 minutes until the mussels are fully open.
4. For the fries, heat the oil in the fryer then submerge the fries for about 10 minutes, until they are golden brown; Drain on paper towels.
5. Put the fries in a dish, add the parsley, salt and enjoy with the mussels.

BON APPÉTIT