For the Fries:

• 2 pounds russet potatoes, peeled and cut into 1/4-inch sticks
• Peanut or vegetable oil, for frying
• Flakey Salt, to taste

For the Mussels:

• 2 tablespoons unsalted butter
• 2 medium shallots, finely chopped
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 2 pounds mussels
• 1/4 cup fresh flat-leaf parsley, chopped
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Prepare the Fries:

Soak the potato sticks in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.

In a large, deep pot, heat the oil to 350°F (175°C).

Fry the potatoes in batches, cooking until golden and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Sprinkle with flakey salt while still hot. Keep warm.

Cook the Mussels:

In a large pot or Dutch oven, melt the butter over medium heat.

Add the chopped shallots and minced garlic, cooking until softened, about 2-3 minutes.

Pour in the white wine and chicken broth, bringing the mixture to a simmer.

Add the heavy cream and stir to combine.

Add the mussels to the pot, cover, and cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.

Stir in the chopped parsley and season with freshly ground black pepper to taste.

Serve:

Divide the mussels and broth among bowls. Serve with lemon wedges on the side.

Serve the hot fries alongside the mussels, either in the same bowl or on a separate plate.