Moules Frites (Mussels And Chips)

• For the mussels
• 2,2 pounds mussels
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 bunches rosemary
• 1 cup dry white wine
• 1 cup water
• 1 pinch sea salt
• 2 handfuls fresh parsley
• For the chips
• 4 russet potatoes
• 2 tablespoons olive oil
• 1 pinch salt

1. For the chips:rnCut the potatoes into even sticks. Preheat oven to 200u0b0C/390u0b0F.rnLine a baking pan with parchment paper and toss in the chips in a single layer, coating with oil and salt.rnBake for about 45 minutes in the middle of the oven, tossing around once or twice.rnRemove from the oven when brown and crispy.
2. For the mussels:rnClean the mussels with abundant water by scraping their shells, making sure they are closed. Discard any mussels that are open or that do not withstand the pressure of your fingers.rnIn a large pot fry the garlic cloves in the olive oil on a fairly low hear for 2 minutes. Remove the garlic cloves.rnAdd the rosemary, wine and water and bring to a boil. Add half of the parsley and salt.rnAs soon as the pan is hot and filled with steam, add the mussels. Mix them well with the broth and cover quickly.rnCook for 4 minutes until all the mussels have opened (discard those that remain closed).rnSprinkle with the rest of the parsley and serve immediately.

mussels, mussels, olive oil, garlic, rosemary, white wine, water, salt, parsley, chips, potatoes, olive oil, salt

Taken from food52.com/recipes/31728-moules-frites-mussels-and-chips (may not work)