MUSSELS & FRIES

MAKES: 4

WHAT'S IN IT?

2kg fresh Australian Blue Mussels

60g butter

1 tbs olive oil

2 large shallots

2 cloves garlic

1/2 bottle Kooks white wine

1 bay leaf

1 sprig of thyme

1 tbs white wine vinegar

1/4 cup heavy cream

Store bought fries

PUTTING IT ALL TOGETHER:

Clean mussels, scrub and debeard. Set aside until needed. Heat a large deep pot, pan or wok (with a lid) over medium heat.  Add olive oil and one tablespoon of butter, swirl to combine with adding the garlic and shallots. Sauté until soft and translucent stirring often to avoid browning. Increase the heat and add wine, bay leaf, thyme, vinegar and a grind of black pepper, bring to the boil and reduce slightly.

Add the mussels, cover and cook for 4 to 5 mins, shake every now and then to rotate the mussels. Check to see if mussels are open, if all are open transfer to a large stainless steel bowl with a slotted spoon, cover with a towel to keep warm.

Bring remaining sauce to the boil and reduce slightly. Once reduced, remove from heat and gently whisk in the remaining butter and cream.

Plate mussels into large bowls pouring the sauce over the top, garnish with parsley and small sprigs of thyme and serve with french fries

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