Moules et Frites

Put the fresh mussels in salt water and remove the ones floating on top. Clean the mussels and pull away any beards. If some mussels are open, tap them briefly, if they don’t close, sort them out. Keep cool until cooked.

Peel and finely chop the garlic and shallots. Pluck the thyme. Heat the olive oil in a large pan, preferably a large wok with a lid, so that you have enough space to turn the mussels over.

Add the onions, garlic and thyme. Glaze lightly. Now add the mussels and deglaze with the white wine. Cover and stir, shaking occasionally, until the mussels open, for about 4 minutes.

Take out the mussels and keep them warm.

Sauce
Add the fish stock to the cooking stock until the salt content is correct. Now add the saffron. Use the prepared Beurre manner to thicken the sauce, this is optional. The sauce then gives the mussels a nice shine when served. Finally add the crème fraîche. Add the mussels and the chopped parsley, bring to the boil briefly.

Arrange on a platter or large bowl and garnish with a little parsley.

French fries
Peel the potatoes and cut them into french fries. Store in cold water until cooked.

Heat the peanut oil. Put the drained and dried fries in the hot oil and fry golden, salt. 

Tip: If you have a lot of guests, you can first blanch the potatoes in hot oil at 140°C until they are soft but have no color yet. Let it drain well and spread it on a baking sheet. Fry and salt before serving at 175°C.