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Ingredients
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For the Mussels
For the Fries
Method
Preparing the Mussels
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards by pulling them off firmly. Discard any mussels that are open and do not close when tapped.
- 2
- 3
Add Wine and Mussels
Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover the pot, and cook for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.
- 4
Finish the Dish
Stir in the chopped parsley, black pepper, and season with salt to taste. Remove from heat and set aside.
Preparing the Fries
- 5
Cut the Potatoes
Peel the russet potatoes and cut them into thin strips, about 1/4 inch thick.
- 6
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This helps in achieving a crispier fry.
- 7
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 8
Fry the Potatoes (First Fry)
Drain and pat dry the soaked potatoes. Fry them in batches for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.
- 9
Fry the Potatoes (Second Fry)
Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for another 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels, seasoning with salt to taste.