Moules Frites - French Bistro Style Mussels and Chips/Fries

Ingredients

MOULES

• 1 kg fresh mussels
• 1 large onion, peeled and finely chopped
• 1 large shallot, peeled and finely chopped
• 2 fat garlic cloves, peeled and crushed
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chervil
• 50 ml olive oil
• 150 ml dry white wine, such as Muscadet
• 1 teaspoon Pernod (optional) or pastis (optional)
• 2 tablespoons creme fraiche (optional)

FRITES or CHIPS

• 2 large potatoes, peeled and cut into thin strips
• 1/4 teaspoon salt
• oil, for deep frying

Directions

1. 1

   Frites/Chips:.

2. 2

   Slice the potato into thin strips (2mm x 2mm) and rinse in salted water. Heat a deep fat fryer to 325°F/160°C (preferably using sunflower or groundnut oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the heat and leave to cool.

3. 3

   Moules/Mussels:.

4. 4

   Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed. Avoid any that smell 'fishy', look dry or are mostly open.).

5. 5

   Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.

6. 6

   Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.

7. 7

   Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.

8. 8

   Add the creme fraiche if using, mixing through the cooked and opened mussles. Cover until the frites/chips are cooked.

9. 9

   Whilst the moules are cooking, turn up the deep fryer to 375°F/190°C and salt the frites/chips. Add the frites/chips back to the oil for around 1 minute until golden and crispy.

10. 10

    Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.

11. 11

    Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.