Ingredients

1 bundle Moules marinières
*1 kg mussels (shell on), cleaned and washed
*1.75 cups Beach House Sauvignon Blanc
*1/2 kg Frozen French Fries (fried or air-fried)
85 g Echire salted butter, softened
3.5 tbsp all-purpose flour, unbleached
5 shallots, chopped
1 cup celery, minced

Directions

Mix half of the butter and flour in a small bowl.
Cook shallots with a portion of the butter in a big pan to soften, for a couple of minutes without browning.
Add celery and cook for another 2 to 3 minutes.
Add the white wine and bring to a boil.
Once boiling, add the mussels then cover.
Cook until mussels open over high heat, around 5 minutes.
Mussels that remain closed can be discarded.
Place them in a hot serving dish and keep the broth in the pan.
Gradually add the rest of the softened butter to the broth, whisking constantly.
Adjust the seasoning according to taste.
Pour the sauce over the mussels.
Serve with french fries and the sauvignon blanc.
Bon appétit!