Moules frites

Name: Moules frites
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 800 g Oven chips; 2000 g Mussels, scrubbed and beards pulled off; 30 g Butter; 100 g Shallots, finely chopped; 0.3 Garlic, finely chopped; 200 ml White wine; 100 ml Double cream; 20 g Fresh parsley, chopped; 1 g Black pepper; 80 g Mayonnaise; 1 Baguettes

Big pots of mussels steamed in garlic, white wine and a splash of cream, with crisp chips for dunking in the juices. Belgium's favourite feast, and cheaper than you'd think.

Ingredients

800 g Oven chips
2000 g Mussels, scrubbed and beards pulled off
30 g Butter
100 g Shallots, finely chopped
0.3 Garlic, finely chopped
200 ml White wine
100 ml Double cream
20 g Fresh parsley, chopped
1 g Black pepper
80 g Mayonnaise
1 Baguettes

Method

Heat the oven to 220°C (200°C fan) and bake the chips until crisp.
Rinse the mussels in cold water. Tap any open ones on the side of the sink: throw away any that don't close, and any with cracked shells.
Melt the butter in a very large pan with a lid and cook the shallots and garlic gently until soft.
Turn up the heat, add the wine and let it bubble for a minute. Tip in the mussels, cover and cook, shaking the pan now and then, until the shells have opened.
Throw away any mussels that stay shut. Stir in the cream, parsley and pepper and bring back to a bubble. Serve in big bowls with the chips, mayonnaise and bread for the juices, and an empty bowl for shells.