Mussels with French Fries

Peel the potatoes, cut into batons about 1 cm thick, rinse in cold water and pat thoroughly dry.

Heat the oil to 140°C. Fry the potatoes in batches for 6–8 minutes until soft but not browned; remove and drain.

Rinse the mussels in cold water, scrub off any barnacles and pull out the beards. Tap any open shells: discard any that don't close.

In a large pot, melt the butter over medium heat. Add the onion and celery and sauté for 4–5 minutes without browning.

Pour in the dry white wine, bring to a boil, add the mussels, black pepper and half the parsley. Cover with a lid and cook over high heat for 6–8 minutes, shaking the pot a few times, until the shells open. Discard any mussels that remain closed.

While the mussels are cooking, heat the oil to 190°C and fry the potatoes a second time for 4–6 minutes until golden and crisp. Remove, season with salt and blot off excess oil.

Mix the mayonnaise with the mustard for the dipping sauce. Divide the mussels along with their wine broth among bowls, sprinkle with the remaining parsley and serve immediately with the fries and sauce.