Moules-frites (mussels in white wine with fries)

Peel the potatoes (optional) and cut into fries of the size you like.

Soak the fries in a bowl of cold water 20 to 30 minutes to wash off the starch, for crisper fries.

Finely chop two onions and two cloves of garlic.

Check the mussels are alive: a live one closes when tapped. Pull off the beards, scrape off barnacles with a knife, and wash under cold water.

Discard any mussels with damaged shells or that will not close. Rinse several more times, hold in cold water under a damp towel in the fridge until needed.

Drain the fries, pat with paper towel and air-dry on a kitchen towel until dry.

Heat the oil; it is ready when bubbles form around a wooden spoon dipped in it. Fry the fries a first time, lift out and rest on plates for half an hour.

Heat the oil again on one burner and a pot on the other. Melt a knob of butter, add garlic and onion, cook until softened.

Add the mussels and about 100 ml white wine with a bouquet of bay leaves, thyme and parsley. Cover 2 to 3 minutes until the shells open.

Fry the fries a second time, 2 to 3 minutes.

Stir in a few spoonfuls of cream. Serve the fries with mayo.