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1
For Mussels - Check the mussels to make sure there are no bad ones (ones which smell 'fishy' or that remain open when tapped).
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2
Also remove any beards from the mussels at this point.
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3
Finely chop the shallot & garlic, thinly slice the spring onions and deseed the red chilli(es) and finely chop.
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4
Pick the thyme sprigs and parsley leaves, discarding the thick stalks.
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5
Heat some oil in a large saute pan and cook for 2 minutes the vegetables, chilli and thyme until they start to wilt.
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6
While the pan is still very hot, add the mussels and give them a good shake.
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7
Cover and cook for another 1-2 minutes shaking each minute.
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8
Now add in the wine and Pernod (if used).
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9
Shake and cook for another 1 1/2 mins so the wine reduces by half, then cover again and cook for another minute.
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10
Pour the entire pan (mussels & veg) through a colander catching all the juice in a pan.
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11
Pour the strained liquid back in the pan, reheat and stir in the creme fraiche and whole parsley leaves for 1 or 2 minutes.
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12
Return the mussels and vegetables to the pan and reheat, shaking the pan, then divide between two large soup bowls.
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13
Serve with the chips (see below).
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14
For Chip - Wash and peel the potatoes and slice into thin square chunky chips.
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15
Scatter these chips onto a baking tray, and sprinkle over the rosemary and the herb de provence.
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16
Drizzle some oil over the chips, give them a shake to cover and place into a hot over around 200 degrees.
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17
I usually cook for around 30 - 40 minutes but this will depend on your oven and how thickly you cut the chips.
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18
You may want to give them a quick shake half way through to make sure they don't stick, or grease the baking tray before hand.
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19
Serve the two together with some nice french baguette!
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20
Hope you enjoy the recipe!
