This classic bistro dish needs nothing more than finger bowls and a pile of napkins.
Ingredients
- oil, for deep frying
- 2kg/4lb 8oz fresh live
mussels - 2 tbsp
olive oil - 4
shallots, finely chopped - 6
thyme sprigs, leaves picked - 4
garlic cloves, finely chopped - 250ml/9floz
white wine - 250ml/9floz
double cream - 50g/2oz
butter - 12 tbsp fresh
breadcrumbs - 6 tbsp flat leaf
parsley, half finely chopped, half chopped - 4 large chipping
potatoes, peeled and cut into fine julienne
Preparation method
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Heat a deep fat fryer to 190C/375F.
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Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don’t close tightly when you tap them.
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Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened.
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Add half the garlic, the mussels and the wine and bring to a boil.
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Cover with a lid and let the mussels steam; they are cooked when the shells have opened.
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Add the double cream to the pan and cook for 1-2 minutes to thicken slightly.
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Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming.
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Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly.
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Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through.
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Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper.
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To serve, pile the mussels into a large shallow bowl, spooning the juices over the top.
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Sprinkle the breadcrumbs over the top and serve the fries alongside.