Moules Frites - French/Belgian Bistro Style Mussels and Chips

• 1 kg fresh mussels
• 1 large onion, peeled and finely chopped
• 1 large shallot, peeled and finely chopped
• 2 fat garlic cloves, peeled and crushed
• 1 teaspoon chopped fresh thyme
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chervil
• 50 ml olive oil
• 150 ml dry white wine, such as Muscadet
• 1 teaspoon Pernod (optional) or 1 teaspoon pastis (optional)
• 2 tablespoons creme fraiche (optional)
• 2 large potatoes, peeled and cut into thin strips
• 14 teaspoon salt
• oil, for deep frying

1. Frites/Chips:.
2. Slice the potato into thin strips (2mm x 2mm) and rinse in salted water.
3. Heat a deep fat fryer to 325F/160C (preferably using sunflower or groundnut oil).
4. Place the frites/chips in and cook for 4-5 minutes.
5. Remove from the heat and leave to cool.
6. Moules/Mussels:.
7. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'.
8. (Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed.
9. Avoid any that smell 'fishy', look dry or are mostly open.
10. ).
11. Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium heat for about 5 minutes, or until slightly soft.
12. Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
13. Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring.
14. Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
15. Add the creme fraiche if using, mixing through the cooked and opened mussles.
16. Cover until the frites/chips are cooked.
17. Whilst the moules are cooking, turn up the deep fryer to 375F/190C and salt the frites/chips.
18. Add the frites/chips back to the oil for around 1 minute until golden and crispy.
19. Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
20. Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.

mussels, onion, shallot, garlic, thyme, parsley, chervil, olive oil, white wine, creme fraiche, potatoes, salt, oil

Taken from www.food.com/recipe/moules-frites-french-belgian-bistro-style-mussels-and-chips-271596 (may not work)