In his classic French restaurant on Bainbridge Island, Restaurant Marché, longtime culinary luminary Greg Atkinson presents moules-frites the way they were meant to be done. The Taylor Shellfish Farms mussels are sourced, then steamed, perfectly—this is Greg Atkinson—in a light reduction of Pernod, cream, and handfuls of fresh fennel, along with brine from the shellfish; you’ll want bread for sopping for sure.
As for the frites, they’re made from Kennebec potatoes, carefully twice-fried, sprinkled with fines herbes and sea salt, then served in a vertical cone. You think you’ve had good moules-frites in Vancouver perhaps? Brussels? No better than these.