Ingredients

• oil
• for deep frying
• 2kg/4lb 8oz fresh live mussels
• 2 tbsp olive oil
• 4 shallots
• finely chopped
• 6 thyme sprigs
• leaves picked
• 4 garlic cloves
• finely chopped
• 250ml/9floz white wine
• 250ml/9floz double cream
• 50g/2oz butter
• 12 tbsp fresh breadcrumbs
• 6 tbsp flat leaf parsley
• half finely chopped
• half chopped
• 4 large chipping potatoes
• peeled and cut into fine julienne

Directions

• Heat a deep fat fryer to 190C/375F.
• Rinse the mussels thoroughly under plenty of running water and pull off the beards
• throwing away any broken ones and any which don't close tightly when you tap them.
• Heat a large sauté pan or saucepan until medium hot
• add the oil
• shallots and thyme and cook for 4-5 minutes
• or until softened.
• Add half the garlic
• the mussels and the wine and bring to a boil.
• Cover with a lid and let the mussels steam; they are cooked when the shells have opened.
• Add the double cream to the pan and cook for 1-2 minutes to thicken slightly.
• Meanwhile
• heat a frying pan until hot
• add the butter and heat until just foaming.
• Add the breadcrumbs and cook until golden brown
• stirring constantly to cook evenly.
• Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through.
• Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes
• or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper.
• To serve
• pile the mussels into a large shallow bowl
• spooning the juices over the top.
• Sprinkle the breadcrumbs over the top and serve the fries alongside.