Moules-Frites Mussel Roll with Shoestring Fries

Method

1. Clean the mussels, pulling off the beards and discarding cracked ones and any open ones that don't close when tapped. Finely chop the shallot. Bring the wine and shallot to a boil in a pot (20 cm) over high heat, add the mussels, cover and steam for 4 min, shaking once, until they open. Tip into a sieve set over a bowl to save the juices and discard any closed ones. When cool enough to handle, pick the meat from the shells.

   Add in this stepLive mussels in their shells 800 gDry white wine 100 mlShallot 1

   high heat

2. Grate the lemon zest into a bowl, then add the mayonnaise, mustard, a squeeze of lemon juice, the celery sliced paper-thin and half the chives. Mix and keep in the fridge.

   Add in this stepMayonnaise 3 tbspDijon mustard 1 tspLemon (zest and juice) ½Celery stalk 1Chives, finely snipped 1 tbsp

3. Peel the potatoes and cut them into 3 mm matchsticks (if you use a mandoline, always use the hand guard). Rinse in cold water until it runs clear, then dry them very thoroughly in a towel.

   Add in this stepPotatoes 300 g

4. Pour the oil into a deep frying pan (24 cm, 1×: pan size, number of batches) to about 2 cm deep and heat over medium-high heat to 170 °C; a potato stick dropped in should sizzle at once. Fry for 3 min per batch, stirring gently, until golden and crisp. Drain on kitchen paper, salt immediately and turn off the heat. Don't crowd the pan, and keep children and water well away from the oil.

   Add in this stepSunflower oil for frying 900 mlSalt ½ tsp

   medium-high heat

5. Cut a deep slit along the top of each baguette piece without cutting all the way through. Spread a little of the butter on the outside and toast in a dry frying pan over medium heat for 3 min, turning, until golden all over.

   Add in this stepBaguette pieces (15 cm each) 2Butter, softened 14 g

   medium heat

6. Melt the remaining butter in the same pan over medium-low heat, add the grated garlic for 30 seconds, then the mussel meat, a splash of the saved juices (about 1 tablespoon per roll) and some pepper. Toss for 1 min, just until hot: overcooked mussels turn rubbery.

   Add in this stepButter, softened 21 gGarlic cloves 1Black pepper to taste

   medium-low heat

7. Spread the lemon-mustard mayo inside each roll, fill with the warm mussels and pile the fries on top. Sprinkle with the rest of the chives and eat straight away, while the fries are crisp.

   Add in this stepChives, finely snipped 1 tbsp