- 1kg mussels, cleaned and beards removed
- 1 tbsp olive oil
- 2 shallots, chopped
- 1 tsp sugar
- 2 clove of garlic, thinly sliced
- 250ml white wine
- Vegetable oil, for deep fat frying
- 2 large Maris Piper, unpeeled, chopped into fries and soaked in cold water
- 2 tbsp butter
- 7g fresh flat leaf parsley, chopped
- Zest and juice of 1 lemon
- Salt and ground black pepper
- Place the cleaned mussels in a bowl and place in the sink, then run cold water over the mussels. Discard any mussels that do not close after tapping.
In a large saucepan, heat the oil and sauté the shallots, sugar and garlic for 2 mins. Add the white wine and season with salt, then reduce it by half.
- Meanwhile, in a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (add a small piece of a chip and if it sizzles, the oil is ready). Dry the fries with kitchen paper, then fry in small batches for 6-7 mins, or until golden, and then drain on a plate lined with kitchen roll.
- Go back to the wine mixture and pour in 50ml cold water and add the parsley, and bring to the boil, covered.
- Drain the mussels and add to the saucepan, covering with the lid immediately. Cook on a medium heat for 1-2 mins, until all the mussels have opened and are just cooked through.
- Stir in the butter and lemon juice and zest, and season with black pepper.
- Serve with the fries, dressed in Sarson’s vinegar and salt.