Transfer to a carving board and let rest for 5 minutes.

Cook French fries according to package instructions..While fries cook, combine mayonnaise and Dijon mustard in a medium bowl and whisk until smooth.

Melt butter in a large Dutch oven over medium heat.Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes.Add wine and bring to a simmer.

Add mussels and stir to coat in aromatics.Cover pot and cook until mussels just begin to open, about 5 minutes.

Taste cooking liquid and add salt as needed.

Top mussels with parsley and serve with lemon wedges alongside French fries and Dijon mayonnaise dipping sauce.. About this recipe.Let sauce cool to room temperature, about 1 hour.

Season with kosher salt to taste..While sauce cools, preheat a gas or charcoal grill to medium-high (400°F to 450°F).

Rub pork chops all over with remaining 1 1/2 tablespoons oil, and season with remaining 1 tablespoon kosher salt and remaining 1/2 tablespoon black pepper.Grill pork chops, flipping once halfway through cook time, until a thermometer inserted in thickest portion registers 130°F to 135°F, about 10 minutes per side.