Moules-Frites

Sort and clean the mussels

Discard any mussels that are cracked or that stay open when tapped, then rinse the rest under cold water.

Soften the aromatics

Melt the butter in a large pot and cook the shallots, celery and garlic until softened, about 5 minutes.

Steam the mussels

Add the wine and bay leaves, bring to a boil, tip in the mussels, cover, and steam until they all open, shaking the pot once, about 6 minutes.

Fry the frites twice

Blanch the cut potatoes in oil at 150 degrees Celsius until soft but pale, drain and let them rest, then fry again at 190 degrees Celsius until deep golden and crisp, about 8 minutes for the second fry.

Finish and serve

Scatter the mussels with chopped parsley and black pepper, and serve immediately in the pot alongside the hot frites.