INGREDIENTS

The Mussels:
1 Tbsp. Olive oil
1Tbsp. Shallots
3/4 cup Leek whites, chopped
1/2 cup Heavy Cream
1 cup Mushrooms, diced
2 lbs. Canadian Cove mussels
2 Tbsp. White-wine vinegar or tarragon vinegar

The Frites:
4-5 large peeled white potatoes
(You may leave the potatoes unpeeled for a more rustic meal)
3-4 cups Cooking oil (Enough to cover frites in pan)

DIRECTIONS
Heat olive oil in Dutch oven or heavy pot and sauté shallots, leeks and mushrooms until limp, but not brown. Add mussels, vinegar and heavy cream. Cover and steam on high about 4 minutes until mussels are opened. Thin sauce with white wine if desired. Serve hot with crusty bread. The Belgian Frites: The perfect Belgian frite should be 1/2 inch on each side and 3 inches long. Soak freshly cut frite in cold water for 10-15 minutes to wash off starch. The most important step is the "double friture" or double frying. First, fry the frite at 300oF. Let the frites cool completely before frying them for the second time at 360 degrees F. Serve with mussels