Belgian Mussel Tacos and Frites

Method

1. Clean and debeard the mussels.
2. In a large pot, melt butter over medium heat. Add minced garlic and chopped shallots, cooking until fragrant.
3. Pour in white wine and bring to a simmer.
4. Add mussels to the pot, cover, and cook until mussels open, about 5-7 minutes. Discard any that do not open.
5. Remove mussels from the pot and set aside. Reduce the cooking liquid slightly.
6. Chop parsley and add to the reduced liquid. Return mussels to the pot to coat with the sauce.
7. Prepare taco shells according to package instructions.
8. Peel and cut potatoes into thin strips for frites. Fry in hot oil until golden and crispy. Season with salt and pepper.
9. Assemble tacos by placing mussels in taco shells and drizzling with sauce. Serve with frites on the side.