Preparation

• Clean the mussels: Scrape the mussels under running water to remove any dirt or algae. Discard any mussels that are open or broken.
• Prepare the aromatic: Finely slice the onion, chop the garlic and finely chop the parsley.
• In a large saucepan or pot, melt the butter over medium heat. Add the onion and garlic and sauté until golden and soft.
• Add the mussels to the pan, then pour the white wine over them. Also add half of the chopped parsley. Cover the pan and simmer over medium heat for about 5 to 7 minutes, or until all the mussels have opened.
• Meanwhile, prepare the fries: Peel the potatoes and cut them into sticks of the desired size for the fries. Rinse them in cold water to remove the starch, then dry them thoroughly with a clean cloth.
• Heat the oil in a deep fryer or large saucepan over medium-high heat (around 180°C).
• Fry the fries in small batches until golden and crisp, about 5 to 7 minutes. Drain them on absorbent paper and immediately season them with salt.
• Once all the mussels are open and cooked, remove the pan from the heat. Sprinkle the remaining chopped parsley over the mussels.
• Arrange the mussels in individual serving bowls and serve them hot with the crispy fries.
• Enjoy your mussels and fries with pleasure, accompanied by mayonnaise, bread and white wine if you wish!