Steam the mussels in a little water to which the wild garlic has been added.Remove from the heat when they have opened (discard any unopened ones).HOLLANDAISE SAUCEHeat the verjuice until very hot. Put the egg yolks in a blender, and add the hot verjuice while whisking.Melt the butter; and while still hot, slowly add it to the egg mixture in a thin stream while whisking.Whisk until a smooth, glossy sauce forms. Season and stir in fennel.Add the mussels to the sauce and stir through. Serve with pommes frites.POMMES FRITESCut potatoes into very thin strips using a canelle knife.Heat the oil and deep-fry the pommes frites a handful at a time until golden and crispy. Remove from the oil and drain on a kitchen towel.
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