MOULES FRITES OR FRIETEN - BISTRO STYLE FRENCH AND BELGIUM MUSSELS AND FRIES

INGREDIENTS:  Serves 2
MOULES: 

•  2 lb. fresh mussels 
•  1 large onion, peeled, finely chopped 
•  1 large shallot, peeled, finely chopped 
•  2 garlic cloves,  crushed 
•  1 teaspoon chopped fresh thyme 
•  1 tablespoon chopped,  flat-leaf parsley 
•  5 Tablespoons olive oil 
•  ½ cup dry white wine
•  1 teaspoon Pernod (optional) or 1 teaspoon pastis,  ouzo,  rake  or other anise liquor
•  2 tablespoons creme fraiche (optional) 

FRITES OR FRIES: 
•  2 large potatoes, peeled and cut into thin strips 
•  1/4 teaspoon salt 
•  oil, for deep frying 

DIRECTIONS:
FRITES OR FRIES: 
1. Slice the potato into thin strips (5mm x 5mm) and rinse in salted water.**SEE COOK'S NOTES** Heat a  deep fat
    fryer to 325°F (canola or grapeseed oil). Place the frites/chips in and cook for 4-5 minutes. Remove from the
    heat and leave to cool.

MOULES/MUSSELS: 

1.  Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. (Mussels look
     black and shiny and should smell like the ocean.  If they smell fishy,  TOSS THEM!  If they are open and look dry,
     TOSS THEM!

2.. Place the chopped onion, shallot and garlic in a saucepan with the olive oil, gently sweat them over a low to medium
     heat for about 5 minutes, or until slightly soft.

3.  Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.

4.  Add the washed mussels to the pan and cover with the dry white wine, bring slowly to the boil, then simmer gently
     while stirring. Continue stirring until the mussels have opened,  - TOSS the ones that do not open. (The cooking of
     the mussels can take about 5 minutes.)

5.. Add the creme fraiche, if using, mixing it throughout the cooked and opened mussels. Cover the pan of mussels until
     the frites/chips are cooked.

6.  While the moules are cooking, turn up the deep fryer to 375°F and salt the frites/fries. Add the frites/fries back to the
     oil for about a minute, or until they are golden and crispy.

7.  Serve the moules in a deep bowl with the frites/fries on the side -make sure you have  plenty of napkins handy, and a
     large bowl for the mussel shells.


COOKS NOTE** 
To make the best frites/chips your uncooked frites/chips should be washed in cold water and dried
thoroughly before cooking.