Discard any mussels that are already open. Remove the beard attached to each, and wash the mussels in very cold water 3 to 4 times to remove the grit. Blanch the carrots for 2 minutes and set aside to cool. Put the diced bacon in a saucepan of cold water and bring to a boil. As soon as it comes to the boil, drain the bacon, add to a large pot with the butter, and saute over medium-low heat for 1 minute. Add the celery, onion, and carrots and cook for 2 to 3 minutes do not allow the vegetables to color. Add the beer and cook gently for 2 minutes. Add the goat cheese and stir to dissolve it in the liquid. Add the mussels and season to taste with salt and pepper. Cover, bring to a boil quickly and cook for 4 minutes. (All the mussels should have opened). Stir the mussels, cover again and cook for a further 1 to 2 minutes. Stir again and add the parsley. Serve immediately with a plate of Belgium Fries.
Heat oil in pan to 250 degrees. Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise. Blanch the potatoes in the oil for 5 minutes. Remove the potatoes from oil. Turn up the heat to 350 degrees. Return potatoes to oil and fry until golden brown. Once fried, drain on paper towels, season with salt.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Luc Dendievel, Bayard's, New York, NY