directions

Cooking the Mussels:

Melt butter in a large cast iron skillet or large frying pan over medium heat. When it foams, add onion and fennel, and sweat until vegetables are tender, about 3 minutes. Stir in toasted fennel, red pepper flakes, salt, and pepper and cook another 2 minutes. Add ale and bring mixture to a boil over high heat. Add mussels and reduce heat to medium. Cover the pan with a large lid and let simmer, shaking the pan occasionally, until mussels begin to open, about 5 minutes. As mussels open, remove them to a serving platter with a slotted spoon. Discard any mussels that do not open after 10 minutes. Stir sausage and cream into the mussels' cooking liquid and bring to a simmer. Cook until broth is slightly thickened, about 5 minutes. Pour creamy broth and vegetables over mussels, top with fennel fronds and serve with pomme frites.

Cooking the Pomme Frites:

Peel the potatoes, and cut them into batons that are about the length and width of your index finger. Preheat a deep pot of oil to 325 degrees F. For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature. Raise the temperature of the oil to 375 degrees F. For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.