Moules Marinières with Fries

Ingredients

• 2 kg fresh mussels
• 50 g butter
• 1 large onion, finely diced
• 3–4 garlic cloves, minced
• 2 celery stalks, finely sliced
• 350–400 ml Pinot Grigio or another dry white wine
• Handful of fresh parsley, chopped
• Fresh black pepper
• Optional: 50–100 ml heavy cream
• 1 bag Aviko fries
• Salt, for the fries
• Mayo, to serve

Method

1. Start the fries first. Preheat the oven or air fryer to 200°C. Cook the fries for 18–22 minutes, shaking halfway through, until crisp and golden.
2. While the fries cook, clean the mussels. Rinse them under cold water, scrub the shells if needed, and remove the beards. Discard cracked mussels and any mussels that stay open when tapped.
3. Prep the vegetables: finely dice the onion, mince the garlic, slice the celery, and chop the parsley.
4. Build the flavor base. In a large deep pot, melt the butter over medium heat. Add the onion and celery and cook for 3–4 minutes until softened.
5. Add the garlic and cook for 1 minute, then pour in the white wine. Bring to a boil and let it bubble for 1–2 minutes.
6. Add all the mussels to the pot, cover with a lid, and steam for 6–7 minutes. Shake the pot once or twice during cooking so the mussels cook evenly.
7. The mussels are ready when almost all shells have opened. Discard any mussels that remain closed after cooking.
8. Finish with plenty of black pepper and chopped parsley. If using cream, stir it in at the end for a richer restaurant-style sauce. Avoid adding much salt because mussels are naturally salty.
9. Serve the mussels in a deep bowl or directly in the pot, with fries and mayo on the side. Pour a glass of chilled Pinot Grigio alongside.
10. Pro tip: do not overcook the mussels. The broth at the bottom is liquid gold, so dip bread into it if you have some. Keep an empty bowl nearby for discarded shells.