Moules Marinières with Fries

Ingredients

Quantities are for one portion.

• 500 gfresh mussels, cleaned
• 100 mlwhite wine
• 15 mlolive oil
• salt and pepper to taste
• 1onion, finely diced
• 20 gbutter
• 200 gpotatoes, cut into fries
• 2garlic cloves, minced
• 10 gfresh parsley, chopped

Method

1. Preheat the oven. Toss the potato fries with the olive oil, salt, and pepper, then roast until crisp and golden.
2. Discard any mussels that remain open when tapped.
3. Melt the butter in a large pot. Add the finely diced onion and minced garlic, sweating them until soft but not colored.
4. Pour the white wine into the pot and bring to an intense boil.
5. Add the prepared mussels, cover the pot tightly, and steam for a few minutes. Check periodically; they are ready when all shells have firmly opened.
6. Toss the chopped parsley directly into the pot, giving the mussels a good stir. Discard any unopened mussels.
7. Serve the mussels in a deep bowl with their broth, alongside the crispy oven fries.