Fries

Cup of Yum
1. Rinse the potatoes, peel them and rinse them again. Dry them well in a cloth.
2. Cut the potatoes into French fries, regular width and length, about ½ inch (1 cm) thick.
3. Dry the potato sticks with a cloth again.
4. Melt the beef fat in a deep fryer and then heat it to 280 F (140°C).
5. Fill the basket with fries, without packing them too much, then immerse the basket in the oil for 6 minutes of frying.
6. Shake the basket a little during cooking to prevent the fries from sticking together. They should be golden and cooked to the core but still be a little soft.
7. Drain the fries by shaking them over the fryer, and allow them to cool completely before the second fry.
8. After or towards the end of the cooking of the mussels, immerse the fries in the oil heated to 350 F (180°C) for 2 to 3 minutes, shaking the basket regularly so that the cooking is uniform.
9. As soon as they are colored, drain them and place them in a bowl covered with paper towel. Season with salt and serve immediately.

Mussels

1. In a large Dutch oven or pot, melt the butter over low heat, add all the minced vegetables and brown for 5 minutes over low to medium heat, stirring occasionally.
2. Increase the heat to the maximum, without burning the butter, add the mussels to the pot and add the bay leaf and thyme. Cover immediately.
3. After a minute, add the wine, and as soon as it boils again, add black pepper and cover the pot.
4. Shake the pot, holding the lid on well to distribute the aromas.
5. Continue cooking over high heat and still covered, shaking the pot from time to time.
6. Stop cooking when the mussels are open, and serve.