Moules frites with green salad

Ingredients

French fries

• 1 kg potatoes, preferably Agria
• Coarse salt for the cooking water
• Neutral oil for frying

Moules / mussels

• 2 kg fresh line-caught mussels
• 2 shallots
• 2 cloves garlic
• 2 carrots
• 1 stalk celery
• 100 g celeriac
• 1 sprig of thyme
• 1 bunch parsley
• 2 tablespoons CARDENAU extra virgin olive oil
• 100g butter
• 4 dl CARDENAU rosé
• Freshly ground pepper
• CARDENAU Champagne-Ardenne vinegar for tasting

Green salad

• 1 head of crisp lettuce (e.g. romaine or heart lettuce)
• 1 head bitter lettuce (e.g. Christmas lettuce)
• 1 tablespoon Merlot vinegar
• 1 tablespoon Champagne-Ardenne vinegar
• 4 tablespoons CARDENAU olive oil
• Salt and freshly ground pepper

Procedure

The day before: French fries

1. 1
   Cut the potatoes into sticks and soak them in cold, salted water overnight. This will draw out the starch and make them crispier.

Next day: French fries

1. 1
   Boil the potato sticks in fresh, lightly salted water until they are almost tender. Let them steam dry completely.
2. 2
   Heat the oil to 140°C and fry the potatoes for 3–5 minutes, until set but not coloured. Leave to cool.
3. 3
   Fry the potatoes again at 180°C just before serving until golden and crispy. Taste before adding salt, as they have already absorbed some of the salt.

Moules: Mussels

1. 1
   Clean the mussels thoroughly under cold water. Discard any that do not close when tapped lightly, as well as any that are damaged.
2. 2
   Cut the carrots, celeriac and celery into small cubes. Chop the shallots, garlic and parsley (keep the stems and leaves separate).
3. 3
   Heat the olive oil and butter in a large saucepan. Sauté the onion, garlic, carrot, celery, celeriac, thyme and parsley stalks over medium heat for 4–5 minutes without browning.
4. 4
   Pour in the rosé and let it simmer for a few minutes.
5. 5
   Add the mussels and a generous grind of pepper. Cover and steam for 4–5 minutes. Do this in several batches if necessary, so that all the mussels have room.
6. 6
   Remove the mussels. Reduce the stock until it is more concentrated and creamy. Season with Champagne-Ardenne vinegar, salt, pepper and a little extra butter if desired.
7. 7
   Place the mussels back in the stock, add the chopped parsley and gently stir everything together.

Green salad

1. 1
   Rinse and dry the lettuce thoroughly. Tear it into bite-sized pieces.
2. 2
   First add the vinegars and season with salt and pepper. Then stir in the oil. A simple dressing with freshness and balance.

Serving

1. 1
   Arrange the mussels in large bowls and spread the stock generously over them.
2. 2
   Serve the fries piping hot on the side and a bowl of green salad with acidity and freshness.
3. 3
   It is a dish that brings the table together and is as much an atmosphere as a meal.