Moules et Frites

• 1-1/2 lb. fresh mussels
• 1 handful parsley
• 1/8 qt. cream
• 2 cups white wine
• 4 shallots
• 1 lb. maris piper potatoes

1. Frites: Slice the potato into thin strips (2mm x 2mm) and rinse in salted water.
2. Heat a deep fat fryer to 325F/160C (preferably using sunflower or groundnut oil).
3. Place the fries in and cook for 4-5 minutes.
4. Remove from the heat and leave to cool.
5. Turn up the deep fryer to 375F/190C and salt the fries.
6. Add the fries back to the oil for around 1 minute until golden and crispy.
7. For the mussels: Clean the mussels and discard any open ones.
8. Sweat the finely diced shallots in a little butter, and add the white wine.
9. Add the mussels and cover.
10. After about 3 minutes remove the lid, add the mussels, cream and chopped parsley.
11. Remove from the heat, serve in a deep dish with the fries and crusty bread.
12. (Remembering to discard any closed mussels at this point).

fresh mussels, handful parsley, cream, white wine, shallots, maris piper potatoes

Taken from www.foodgeeks.com/recipes/18732 (may not work)