Moule Frites Mussels With Chips

Or grease the baking tray before hand"

For mussels - check the mussels to make sure there are no bad ones.

Also remove any beards from the mussels at this point.

Finely chop the shallot & garlic , thinly slice the spring onions and deseed the red chilli and finely chop.

Pick the thyme sprigs and parsley leaves , discarding the thick stalks.

Heat some oil in a large saut pan and cook for 2 minutes the vegetables , chilli and thyme until they start to wilt.

While the pan is still very hot , add the mussels and give them a good shake.

Cover and cook for another 1-2 minutes shaking each minute.

Now add in the wine and pernod.

Shake and cook for another 1 mins so the wine reduces by half , then cover again and cook for another minute.

Pour the entire pan through a colander catching all the juice in a pan.

Pour the strained liquid back in the pan , reheat and stir in the crme frache and whole parsley leaves for 1 or 2 minutes.

Return the mussels and vegetables to the pan and reheat , shaking the pan , then divide bet.

'serve the two together with some nice french baguette ! hope you enjoy the recipe !"