Mussels and Fries (Moules-Frites)

Place mussels in a large bowl, cover with cold water, and add salt. Let them soak to purge any sand.

Thoroughly wash and chop the leeks, fennel, and shallots.

Peel and mince the garlic cloves.

Heat olive oil in a large pot over medium-high heat. Add the chopped leeks, fennel, shallots, and garlic. Sauté until softened.

While the vegetables are cooking, peel the potato and cut it into french fry shapes.

Heat vegetable oil in a separate pot for deep frying. Once hot, carefully add the potatoes and fry until golden brown and crispy.

Drain the mussels and add them to the pot with the sautéed vegetables.

Pour in the white wine, then season with salt and freshly ground black pepper. Add the butter.

Stir everything together, then cover the pot and let the mussels steam for 5-7 minutes, or until they have all opened.

Stir in the heavy cream.

Transfer the cooked mussels and broth to a large serving platter.

Serve the crispy fries on a separate platter. Garnish both the mussels and fries with chopped fresh chives. Serve the fries with mayonnaise.