Curried mussels with shoestring fries

Method

1. Cut the potatoes into slender 6mm wide chips.

2. Rinse well under cold running water.

3. Heat a deep-fat fryer to 160 degrees Celsius.

4. Drain the chips well before placing in the fryer and fry in batches until the potatoes are fully cooked through but without colour. This will take between 4-5 minutes, depending on the thickness of the chip.

5. Drain and place on a large baking tray to cool quickly.

6. Turn the fryer up to 180°C and cook again in batches, depending on the size of the fryer for 2-3 minutes or until golden brown and crisp.

7. Drain well to remove excess oil and season generously with sea salt.

8. To prepare the mussels, begin by cleaning them.

9. Fill a large bowl with water and add the mussels to the water. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself to the surface of which it grows.

10. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

11. In a heavy-based large pot on medium-low heat, sweat the finely diced shallot and garlic in rapeseed oil until softened. Approximately 3 minutes.

12. Add the curry powder and ground turmeric and cook for 1 minute to bloom the spices.

13. Turn the heat up to high and add the mussels to the pot. Immediately follow by adding the white wine. Place a tight-fitting lid on the pot. Give the pot a little shake and leave to cook covered for 3 – 4 minutes.

14. Remove the lid and give the mussels a good stir. All the mussels should be cooked and open at this stage, discard any that haven’t opened.

15. Remove from the heat, finish with the juice of a lemon and serve in warm bowls with chips and garnish with chervil.