ingredients
Moules
Frites
directions
Heat the butter in a large pot over medium heat. Add the shallots, celery and carrots and saute for 4 minutes or until vegetables just start to soften. Add the tomatoes and garlic and continue to cook for 1 minute longer.
Deglaze the pot with white wine and add salt and pepper to taste. Add the thyme sprigs and the mussels. Cover the pot and cook for about 5 to 6 minutes or until the mussels have opened completely.
Stir the mussels and sprinkle the mussels with the chopped fresh chervil and chopped fresh thyme. Serve mussels with frites.
Peel and cut potatoes into ¼-inch thick sticks. Soak in water for a minimum of 2 hours. Remove the frites from the water and dry very well.
Heat the oil in a deep pot until it reaches 330 degrees F. Fry potatoes in small batches in oil for about 3 minutes or until just cooked through but not browned. Drain on paper towels and cool to room temperature. Heat the oil to 375 degrees F. Fry potatoes again about 1 to 2 minutes or until brown and crispy. Drain on paper towels. Season the frites immediately with salt and pepper.