Moules-frites

Instructions

1. Rinse the mussels under cold water and scrub the shells. Discard any mussels that remain open after being tapped.
2. In a large pot, melt the butter with the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Pour in the white wine and fish stock, and add the bay leaf and black pepper. Increase the heat to high and bring to a boil.
4. Add the mussels to the pot, cover with a lid, and cook for 5-7 minutes, or until the mussels have opened. Shake the pot occasionally to ensure even cooking.
5. Discard any mussels that have not opened. Stir in the chopped parsley and remove from heat.
6. For the fries, heat the vegetable oil in a deep fryer or a large pot to 375°F (190°C).
7. Fry the potatoes in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on paper towels and season with salt.
8. Serve the mussels in deep bowls with the broth poured over them, accompanied by a generous serving of crispy fries on the side.