INGREDIENTS

INSTRUCTIONS

Preheat a deep fat fryer or chip pan one third full of oil to 190c/375f.
1 Melt the butter in a large pan. Add the shallots and garlic and cook for
2-3 minutes, stirring occasionally.
2 Take the uncleaned mussel, scraping off any barnacles and pull out the
beards protruding from between the two closed shells. Discard any that
won't close when tapped lightly on the work surface.
3 Add the wine to the shallot mixture and tip in the cleaned mussels. Cover
and cook on a high heat for 3-5 minutes, shaking the pan every now and
then, until the mussels have opened. Discard any that remain closed.
4 Cut the potatoes into long thin chips. Place in a colander and rinse
under cold running water.
5 Drain well and tip into a clean tea towel to dry, finish the drying
process with good quality kitchen paper - they can never be too dry.
6 Remove the mussels from the heat and lift out into a large bowl. Cover
with a plate to keep warm.
7 Boil the pan of remaining cooking liquor rapidly for a few minutes,
tasting occasionally until reduced and well flavoured.
8 Finely grate the rind from half a lemon on a box grater and squeeze out 1
tbsp juice, keeping both separate.
9 Lift out the chips to drain - they should be completely tender but with
no colour. Increase the oil's temperature to 195c/390f.
8 Add the cream and lemon rind to the reduced liquor and continue to boil
down to reduce, stirring constantly to prevent any sticking.
9 Finely chop the parsley. Add to the pan with the lemon juice and plenty
of black pepper. Return the mussels to the pan and turn over in the sauce
for a minute or two until heated through.
10 Return the chips to the pan and cook for a minute or two until golden
brown. Lift out and drain on kitchen paper.
11 Spoon some mussels into a large bowl and ladle over some cream mixture,
leaving any grit behind. Pile some frites into a small bowl, season with
some salt and serve at once.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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