Mussels with French Fries

For the fries: peel the potatoes and cut into 6 cm (approximately 2.5 inch) long sticks. Rinse well and dry using a clean towel. Heat the oil to 175°C (approximately 350°F). Par-fry half the potatoes for about 4 minutes and repeat with remaining half. 

Wash and debeard the mussels thoroughly, discarding any mussels that are already open. Peel the onions and chop finely. Peel the carrots and cut into matchsticks sticks. In a large pot saute onions and carrots in the butter. Add 250 ml (approximately 1 1/4 cups) water and the wine. Season with salt and pepper and bring to a boil. Add the mussels to the pan and cover. Cook over high heat for about 8 minutes, occasionally shaking the pot vigorously for even cooking. Remove mussels from the pot using a slotted spoon discarding any shells that did not open.