Lea Linster’s Mussels with French Fries

Rinse mussels with care in ice-cold water, brush and remove the beard. Read already open.

In a large saucepan, sauté the diced vegetables at low temperature in one third of the butter for three to four minutes until al dente. Only then extinguish with white wine, bring to a boil and add the mussels. Cover and cook for four to five minutes until the mussels open. Stir repeatedly so that they cook evenly. Remove from the pot with a skimmer and remove any mussels that are still closed.

Boil the broth to half, add whipping cream, boil for another minute and add the remaining butter in small pieces to the sauce form. Season with salt and pepper.

Heat the mussel broth, add the mussels and heat briefly. Sprinkle with freshly finely chopped tarragon and freshly chopped chive rolls, stir well and arrange in large deep plates. Serve with the fries separately.

French fries:

Heat plenty of oil in a deep fryer or possibly a large saucepan to 160 to 170 °C.

Remove the skin from the potatoes and cut them into 1 cm wide and 7 cm long sticks. Rinse these sticks in cold water, drain and dab with a kitchen towel.

Fry (actually: blanch) in hot oil in batches for six to seven minutes until soft but not yet colored. Stir and remove from oil with a slotted spoon. Drain on kitchen paper.

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