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Frites/Chips:.
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Slice the potato into thin strips (2mm x 2mm) and rinse in salted water.
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Heat a deep fat fryer to 325F/160C (preferably using sunflower or groundnut oil).
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Place the frites/chips in and cook for 4-5 minutes.
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Remove from the heat and leave to cool.
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6
Moules/Mussels:.
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Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'.
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(Fresh mussels look black and shiny and should only smell pleasantly of the deep sea - the vast majority should be tightly closed.
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Avoid any that smell 'fishy', look dry or are mostly open.
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).
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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.
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Add the chopped herbs, and pernod or pastis if using and mix with the onion mixture.
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Add the washed mussels to the pan and cover with dry white wine, bring slowly to the boil, then simmer gently whilst stirring.
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Continue until the mussels have opened - discard any that do not open, this can take between 2 to 5 minutes.
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Add the creme fraiche if using, mixing through the cooked and opened mussles.
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Cover until the frites/chips are cooked.
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Whilst the moules are cooking, turn up the deep fryer to 375F/190C and salt the frites/chips.
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Add the frites/chips back to the oil for around 1 minute until golden and crispy.
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Serve the moules in a deep bowl with the frites/chips on the side - providinf plenty of napkins and a large bowl for the shells.
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Note - to make the best frites/chips your uncooked frites/chips should be washed in cold water and dried thoroughly before cooking.
