Moule frites with two types of dip

First brush the mussels under running water, discarding any that have already opened and no longer close. Bring water to the boil in a large stockpot and add a little sea salt. Place the mussels in the boiling water, cover with a lid and shake the pot several times. The mussels should have opened after 5-8 minutes. If any mussels are still closed, discard them. Pour the opened mussels into a sieve and leave to drain. Scoop out the mussel meat. Prepare three breadcrumb trays. Pour flour into the first bowl, whisk a medium egg in the second bowl and pour the breadcrumbs into the third bowl. Heat olive oil in a frying pan. Dredge the mussels first in flour, then in egg and finally in breadcrumbs and fry briefly in the pan until light brown. At the same time, prepare the chips in the deep fryer and serve together.