Frites:
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 fries in and cook for 4-5 minutes. Remove from the heat and leave to cool. Turn up the deep fryer to 375°F/190°C and salt the fries. Add the fries back to the oil for around 1 minute until golden and crispy.
For the mussels:
Clean the mussels and discard any open ones. Sweat the finely diced shallots in a little butter, and add the white wine. Add the mussels and cover. After about 3 minutes remove the lid, add the mussels, cream and chopped parsley. Remove from the heat, serve in a deep dish with the fries and crusty bread. (Remembering to discard any closed mussels at this point).
Author's Comments
This is my favourite recipe, simple and unpretentious. I first came across it in Normandy, and have been completely addicted ever since.
Instructions
Frites:
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 fries in and cook for 4-5 minutes. Remove from the heat and leave to cool. Turn up the deep fryer to 375°F/190°C and salt the fries. Add the fries back to the oil for around 1 minute until golden and crispy.
For the mussels:
Clean the mussels and discard any open ones. Sweat the finely diced shallots in a little butter, and add the white wine. Add the mussels and cover. After about 3 minutes remove the lid, add the mussels, cream and chopped parsley. Remove from the heat, serve in a deep dish with the fries and crusty bread. (Remembering to discard any closed mussels at this point).
Author's Comments
This is my favourite recipe, simple and unpretentious. I first came across it in Normandy, and have been completely addicted ever since.
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