Moules Frites

Ingredients

• 4 tbsp Celery Leaves
• 4 pcs Thyme
• 2 pcs Shallot
• 1.5 kg Mussels
• 4 pcs Bintje Potatoes
• 1 l Peanut Oil
• 2 pcs Celery
• 8 tbsp Parsley
• 30 g Butter
• 250 ml Witbier
• 2 pcs Bay Leaves
• 4 tbsp Mayonnaise
• 2 tsp Mustard
• 1 pcs Lemon
• 2.25 tsp Salt
• 0.25 tsp White Pepper

Method

1. Peel {bintje_potatoes} if desired, then cut into thick chips. Rinse well under cold water, soak until the water runs clearer, then drain and dry thoroughly so the fries blanch cleanly instead of steaming. Season lightly with {salt}.
2. In a small bowl, stir {mayonnaise} with {mustard}, a little {lemon}, and {white_pepper} until thick and sharp. Taste and adjust with a pinch more {salt} if needed, then chill until serving.
3. Thinly slice {shallot} and {celery}. Chop {parsley} and {celery_leaves}, keeping the stems and leaves together for a fresh finishing garnish.
4. Rinse {mussels} under very cold water, scrub away grit, and pull off any beards. Discard any cracked shells or any that stay open when tapped. Keep chilled until cooking.
5. Heat {peanut_oil} in a deep pot to medium heat. Fry the dried {bintje_potatoes} in batches until tender with no color and the surface looks set. Lift out, drain well, and rest so the interior stays fluffy for the second fry.
6. Melt {butter} in a large heavy pot over medium heat. Add {shallot} and {celery}, season with {salt}, and sweat until softened and fragrant without much color. Add {bay_leaves} and {thyme} for a brief bloom, pour in {witbier}, and reduce until the beer smells round and malty. Tip in {mussels}, cover tightly, raise to high heat, and cook, shaking the pot once or twice, until the shells gape and the broth is aromatic. Off the heat, stir in most of {parsley} and {celery_leaves}, then brighten with {lemon}.
7. Return the oil to high heat and fry the blanched {bintje_potatoes} until deeply golden and crisp with a dry, crackling surface. Drain well, season immediately with {salt}, and serve at once beside the mussels with the chilled {mayonnaise} sauce.