Recipe Index

Ingredients

• 2 lb 3 oz fresh mussels
• 1 large onion, peeled and finely chopped
• 1 large shallot, peeled and finely chopped
• 2 garlic cloves, peeled and crushed
• 1 teaspoon fresh thyme, chopped
• 1 tablespoon flat-leaf parsley, chopped
• 1 tablespoon fresh chervil, chopped
• 3½ Tbsp olive oil
• 10 Tbsp dry white wine, such as Muscadet
• 1 teaspoon Pernod or pastis (optional)
• 2 tablespoons crème fraîche (optional)
• 2 large potatoes, peeled and cut into thin strips
• 1/4 teaspoon salt
• Oil, for deep frying

Method

1. Rinse the mussels in a large bowl of cold water, drain well and pull away the beards. Discard any with cracked shells and any that stay open when tapped; fresh mussels should be tightly closed and smell only of the sea.
2. Slice the potatoes into thin strips, about ⅛ in thick. Rinse in salted water, drain and dry thoroughly.
3. Heat oil in a deep fryer to 325°F. Fry the potatoes for 4 to 5 minutes, until tender but not coloured. Drain and leave to cool.
4. Put the onion, shallot and garlic in a large saucepan with the olive oil. Sweat gently over low to medium heat for about 5 minutes, until slightly soft.
5. Stir in the thyme, parsley and chervil, and the Pernod or pastis if using. Add the mussels, pour over the white wine and bring slowly to the boil. Cover and simmer gently, stirring once or twice, for 2 to 5 minutes, until the mussels have opened.
6. Stir the crème fraîche, if using, through the mussels. Cover and keep warm.
7. Raise the fryer to 375°F. Return the potatoes to the oil for about 1 minute, until golden and crisp. Drain and sprinkle with the salt.
8. Spoon the mussels and their juices into a deep bowl, discarding any mussels that have not opened, and serve with the frites on the side.

Prep: 20 min · Cook: 15 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data