Beth shows how to create an easy moule-frites recipe based on her sister-in-law's classic French recipe.

MOULES A LA VIVIENNE + CHEATER FRITES!
(Serves 4)

MOULES:
2 1/2 pounds of fresh mussels
2 tbsp salted butter
1/4 cup parsley, minced (+1 tbsp for garnish)
1 cup white onion, diced
1 cup dry white wine (muscadet, pinot grigio, chardonnay)
1 tbsp heavy cream

CHEATER FRITES
1 1/2 lbs of frozen fries (highly recommend the Ore Ida country style Simply Fries with olive oil and salt)
1 quick drizzle of olive oil
1 tsp Herbs de Provence
1/2 tsp Maldon sea salt to garnish

METHOD: To clean. Place mussels in a large bowl of water and rub them together to remove any sand. Then drain and repeat. Remove the beards off the mussels and place mussels in a colander. Discard any that are already opened. It means they are "dead" and NOT SAFE to eat. Keep them in the colander, placed in a bowl underneath to catch any more water that drains, and pop in the fridge until ready to use. 20 mins before you are ready to eat, prep your "frites.

Take the frozen fries and place them in a single layer on a pan, toss with a good drizzle of olive oil and 1 tsp of herbs de provence. Give them a good toss and pop in a 425F oven. Set the timer for 10 mins. At that point, flip them and toss around so they brown on all sides. Set the timer for another 5 mins. and go start on the mussels.

In a large stock pot melt the butter and parsley. Add the onion and cook until soft and fragrant. Add the wine and cook for 1-2 mins until alcohol mellows. At this point, turn your fries again and set the oven to 200F to keep them warm and allow them to crisp up. Then go back to your stock pot, add the mussels and place the lid on and cook for 5-6 mins or until the mussels have opened. Discard any that have not opened. Stir in 1 tbsp of heavy cream. Leave them in the pot to while you get the fries ready.

Place the fries in individual bowls or gratin dishes and sprinkle with the Maldon sea salt. Place a portion of fries at each table setting. Then serve the mussels with a slotted spoon into shallow bowls, and top with some of the sauce and garnish with fresh parsley. Add a large bowl to the table for collecting shells. Serve with a light French wine like Muscadet or Savingnon Blanc.