Moules-frites (mussels and fries)
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Cooking tools:
- Deep-fry thermometer
- Oven
- Stove
- Pot
- Pan
- Slotted spoon
- Wooden spoon
- Cooling rack
- Paper towel
- Kitchen towel
- Chef's knife
- Cutting board
- Serving bowl
- Plate
- Saucepan
Ingredients
- 50 g butter
- 2 kg mussels (moules)
- 1 ½ kg mealy potatoes
- 4 shallots
- 2 garlic cloves
- 1 bunch flat-leaf parsley
- oil
- 1 tsp sea salt
- ¼ tsp salt
- a little pepper
- 3 dl white wine
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