How to cook Moules Frites (The Belgian dish)

I've already show you how to make fries, but Here it comes again.

Here are all the ingredients in SI and US units:
(1 tbsp is 15 ml and 1 tsp is 5 ml. That's the same as US tbsp and tsp)

To the fries:
As many potatoes as you want
A lot of salt
Frying oil

To the mussles:
2 kg/4,5 pounds fresh mussels
2 onions
2 shallots
4 garlic cloves
1 dl/0,4 cups olive oil
2 tbsp chopped fresh thyme
2 tbsp fresh flat-leaf parsley
2 tbsp chopped fresh chervil/1,5 tsp dry
3 dl/1 1/4 cup dry white wine
4 tbsp créme fraiche

Directions:

Fries:
1. Cut as many potatoes as you want into fries
2. Fill something with water
3. Add a lot of salt
4. Stir
5. Wash the fries in the water
6. Heat frying oil to 160*C/320*F
7. Fry the fries for 4-5 minutes
8. Put them on paper towels
9. Season with a lot of salt
10. Wait until dry (Here you can start with the Moules-Frites)
11. Heat the oil to 190*C/375*F
12. Fry for 1 minute
13. Put them on paper towels and wait until dry

Mussles:
1. Wash 1 kg/4,5 pounds fresh mussles
2. If they were open before washing and are still open, trash them
3. Save the other
4. Remove the beard from the mussles
5. Brush them with a mussel brush (Optional)
6. Peel and cut:
2 onions
2 shallots
4 garlic cloves
7. To a saucepan, add:
The chopped garlic
The chopped onions
The chopped shallots
1 dl/0,4 cups olive oil
8. Fry until soft
9. Add:
2 tbsp chopped fresh thyme
2 tbsp fresh flat-leaf parsley
2 tbsp chopped fresh chervil/1,5 tsp dry
10. Stir
11. Add:
The mussles
3 dl/1 1/4 cup dry white wine
12. Stir
13. Bring to a boil
14. Cook until every mussel is open (about 5 minutes)
15. Discard the closed ones, or cook a little bit more
16. Add 4 tbsp créme fraiche
17. Stir