March Flavour of the Month

the food...

Moules Frîtes

Serves 4

Ingredients:
4-6 King Edwards Potatoes (depending on how hungry you are!)
Olive oil
Salt and pepper
2-3kg fresh mussels
100ml dry white wine
1tbsp unsalted butter
1 onion, finely chopped
4 bay leaves
8 sprigs fresh thyme
3tbsp double cream
Handful flat leaf parsley (torn or roughly chopped)
Fresh bread for soaking up the sauce

Preheat the oven to 200C.

For lovely rustic frîtes, don't bother peeling the potatoes; just cut them into slim chips - about 7mm thick. Dry them with kitchen towel, then toss them into a large roasting tin with enough olive oil to coat. Season with plenty of black pepper and flakes of sea salt. Spread the chips out evenly and stick them in the oven for 20 minutes or so, until golden.

Meanwhile, wash the mussels under cold running water, removing any beards and barnacles with a small sharp knife. Don't scrub the shells. Discard any that float or remain open when when tapped against the side of the sink.

Boil the wine in a small saucepan for 30 seconds then set aside. Melt the butter in a large saucepan over a high heat, then add the onion, bay leaves and thyme. Stir, then add the wine and bring to a boil. Add the mussels, cover with a lid and cook for a few minutes unitl the mussels open. Discard any mussels that don't open. Add the cream and parsley and stir well.

Heap generously in big pasta bowls and pour the juices over. Make sure you supply people with plenty of kitchen roll (or our disposable cotton napkins would work a treat here) and a big bowl for their empty shells!