Moules-Frites

Shopping list

• 2 kg fresh mussels — cleaned and debearded

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• 50 g unsalted butter

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• 3 piece shallots — finely chopped

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• 4 clove garlic cloves — finely chopped

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• 250 ml dry white wine

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• 100 ml double cream

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• 1 bunch fresh flat-leaf parsley — roughly chopped

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• 1 pinch sea salt — to taste

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• 1 pinch black pepper — freshly ground

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• 1 kg floury potatoes — peeled and cut into 1cm chips

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• 1 l vegetable oil — for deep-frying

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Step by step

1. 1

   Rinse the mussels under cold running water, discarding any that remain open when tapped or have broken shells.

2. 2

   Heat a large, heavy-based pot over medium heat and add the butter. When foaming, add the shallots and garlic, cooking gently for 3– 4 minutes until soft and fragrant but not coloured.

3. 3

   Pour in the white wine, increase the heat to high and bring to a rapid boil.

4. 4

   Add the mussels to the pot, cover tightly with a lid, and steam for 5– 6 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any that remain closed.

5. 5

   Stir in the double cream and half the parsley, season with salt and pepper, then remove from heat and keep warm.

6. 6

   Meanwhile, rinse the cut chips in cold water and pat thoroughly dry with a clean tea towel.

7. 7

   Heat the vegetable oil in a deep, heavy pan or deep-fat fryer to 140°C. Fry the chips in batches for 6– 7 minutes until soft and pale but not coloured. Remove and drain on kitchen paper.

8. 8

   Increase the oil temperature to 180°C. Fry the chips again for 3– 4 minutes until crisp and golden. Drain on kitchen paper and season immediately with sea salt.

9. 9

   Divide the mussels and broth among large bowls, scatter with the remaining parsley, and serve with the hot chips on the side.