Mussels and chips

Serves: 4

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 4 medium potatoes, peeled and cut into strips, then dried off with kitchen paper
• 1 tablespoon(s) olive oil
• 2  onions, finely chopped
• 1 small bay leaf
• Half bulb(s) fennel, very finely chopped
• 2 clove(s) garlic, finely chopped
• 1 bunch(es) fresh parsley, finely chopped
• 150 ml (¼ pint) dry white wine
• 1.8 kilogram(s) bag mussels, cleaned

Method

1. To make the chips, preheat the oven to gas mark 6/200°C (190°C in a fan oven). In a large roasting tin, add the potato strips, making sure they have lots of room. Drizzle with olive oil and mix till they're well coated, then sprinkle with sea salt. Cook in oven for about 20 mins, till golden brown and crispy.
2. Meanwhile, in a large pan, heat a little oil, add onion and bay leaf, and cook gently till transparent. Then add fennel and garlic, and cook gently on a low heat till soft. Do not allow it to brown - you want the onion and fennel to sweat. Stir through half the parsley, then add wine and allow it to cook for a few mins. Add 150ml/¼ pint water and cook for a few mins longer, then add the cleaned mussels, pop the lid on and allow to steam. Give the pan a little shake. The shells will start to open - don't overcook or they will become rubbery. Check after 2-3 mins - if not ready, pop back. They are ready to eat when all the shells have opened. You need to discard any that haven't opened. Using a slotted spoon, transfer the mussels into a large, warm bowl, return the pan to the heat and allow the liquid to reduce down a little. Then pour it over the mussels and sprinkle with remaining parsley. Serve with crusty bread and chips.
3. COOK'S TIP How to... clean mussels Rinse mussels well under cold water to clean them, and remove any barnacles and beards with a small, sharp knife. Don't cook any mussels that are already open - throw them away.

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