This delicous dish of mussels in a rich white wine and garlic sauce is thought to have originated way back in the 1700’s. It was eaten in winter when other fish and most veggies were scarce. We think it’s good all year round thanks to its light yet warming taste. The rich cooking sauce is the perfect thing to dunk your chips, or crusty bread, into once you’ve eaten all your mussels.
- 1kg fresh mussels
- 250ml white wine
- Sprig of thyme
- 1 garlic clove, peeled and crushed flat
- Good handful of fresh chopped
- Parsley, plus extra for garnish
- 4 medium to large potatoes (Maris Piper are best), peeled
- Oil, for deep-fat frying
To prepare the mussels: Scrub and remove beards and barnacles. Throw away those that don’t close when you tap them or any with cracked shells. They should all be closed for cooking.
Cut the potatoes into thin strips. Wash, then dry them with a towel and fry in deep oil at 150°C until they soften. Drain on kitchen paper.
Put the mussels in a large pan with the wine, thyme, garlic and parsley. Put the lid on and bring to the boil. Shake the pan, and cook for 1-2 minutes until they’re open. Serve with the juices.
Meanwhile, heat the oil to 185°C and put the fries back in until golden. Serve straight away
Add a little extra flavour with some tarragon and/or a few drops of Pernod/Ricard.