- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 500 g mussels
- 2 shallots, finely chopped
- 1 small carrot, finely chopped
- 1 clove garlic, finely chopped
- 200 ml sweet cider
- 75 ml double cream
- 25 g butter
- 2 tsp chopped chives
- 800 g floury potatoes, e.g. Maris Piper
- oil, for deep frying
1. Carefully remove any beards from the mussels. Wash the mussels well under cold running water. Discard any mussels that are open and that fail to close after tapping them firmly.
2. Heat a heavy-based pan over medium heat. When very hot, add the shallots, carrots and garlic, followed by the mussels and then the cider. Cover the pan with a lid straight away.
3. Cook for about 2-3 minutes until the mussels open.
4. With a slotted spoon, place the mussels in 4 dishes.
5. Add the cream and butter to the juices in the pan, bring to the boil and cook for 1 minute.
6. Pour the pan juices through a fine sieve or muslin to remove any grit that may have been in the shells. Add the chives and spoon the sauce over the mussels.
7. To make the frites; peel the potatoes and cut them into wedges 5-7cm long and 0.5-1cm wide and thick.
8. Place the potatoes in a bowl of cold water and leave them to stand for 10-30 minutes or rinse them thoroughly in cold water. Dry the potatoes thoroughly.
9. Heat the oil in a deep-fat fryer, wok or large saucepan to 150-160C (the oil should half fill the pan).
10. Cook the potatoes in batches for 4-5 minutes until they are tender but not golden - it is important not to overcrowd the pan as this will reduce the cooking temperature and prevent them from cooking evenly. Drain the potatoes on kitchen paper
11. Heat the oil to 180-190C and cook the potatoes in batches for 1-2 minutes until golden and crisp. Drain on kitchen paper.
12. Sprinkle with a little salt and serve straight away with the mussels.
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