About this recipe:Classic moules frites prepared simply and well is like nothing else. Try your hand at these when mussels are in season, which is any month that contains the letter 'R'.
groundnut or sunflower oil for frying
2kg mussels, cleaned
5 large King Edward potatoes, peeled
100ml dry white wine
1 bouquet garni
salt and pepper to taste
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Method Prep:20min › Cook:15min › Ready in:35min
Peel and cut potatoes into thin chips. Rinse, and dry the chips with a clean cloth.
Heat the oil in a deep fryer or large, heavy pan, to 185 degrees C. Add the chips to the hot oil, and fry for 12 minutes. Remove from the oil, drain slightly, then add to the hot oil again for 3 to 4 minutes. Place the chips in a kitchen towel-lined bowl to soak up excess oil, then season to taste with salt.
While chips are cooking, put the wine, salt, pepper and bouqet garni in a large pan and bring to the boil. Add the cleaned mussels and give the pan a good shake. Cover the pan with a lid and cook for 2 minutes. Uncover the pan and continue to cook another 2-3 minutes, until the mussels have all opened. Discard the odd one that hasn't opened by the end of cooking.
Serve the mussels in four bowls with the white wine sauce, with the chips on the side (in a glass works well) and with extra bowls for the mussel shells.
For extra crispy chips, soak the cut potatoes in cold water for half an hour. This removes excess starch. Pat dry with a clean cloth before adding to the oil.