Mussels in green broth with homemade fries

Serves 2

Preparation time -

1kg fresh mussels – cleaned and debearded

good glug of olive oil

1 large banana shallot – diced

½ bulb of fennel - diced

2 cloves of garlic-peeled and crushed

2 fresh bay leaves

generous sprinkle of white pepper

350ml white wine

Herb Drizzle

muddle the following-

handful of wild garlic or 2 large cloves of garlic

small bunch of parsley

small bunch of dill

sprinkle of sea salt flakes

glug of olive oil / rapeseed oil

3 medium to large potatoes – skin left on, sliced into thin chips

generous glug of oil

Several sprigs of fresh thyme

Sprinkle of sea salt flakes + freshly ground black pepper

1 x large pot with lid to cook the mussel in -I USED THE 26-28cm STAUB Cocotte

1 large cast iron or regular oven tray.

Instructions –

Begin by cleaning your mussels, ensuring all shells are clean and crack free. Place in a large bowl of cold water until ready to use- ensure you only use the mussels that shells remain closed.

Preheat your oven to 200 degrees Celsius. Slice your potatoes into thin, even strips, leaving the skin on. Transfer to your large oven tray and drizzle with oil, use your hands to ensure all potatoes are evenly coated. Sprinkle with sea salt flakes and pepper and roast for around 20-25 minutes. When they’re almost done throw in your sprigs of thyme and give your tray a shake. The keys to cooking these quickly is to just arrange a single layer of potatoes across the tray and not to interfere too much with them whilst they cook.

For the mussels-

Heat a generous glug of oil in your large STAUB cocotte, once hot add in the chopped shallots, fennel, garlic and bay leaves, allow to cook over a medium heat until soft and translucent- around 5-6 minutes. Next add in your white wine and increase the heat until boiling (to cook off the alcohol) add in your mussels, shake and cover with a lid. Cook your mussels for 3-4 minutes until the shells have opened. I like to give the pan a shake every minute or so to coat all the mussels in that simple delicious liquor.

While the mussels cook muddle or blitz (I prefer to muddle for that extra hit of flavour) your herb drizzle ingredients, season have a taste and drizzle over your mussels for a extra hit of flavour when serving.

Serve immediately alongside those freshly cooked golden crunchy chips.

Tip- Always leave that last bit of cooking liquor in the pan as this can collect a little grit from the mussels.