Moules marinière with garlic and parsley breadcrumbs and French fries recipe
 This classic bistro dish needs nothing more than finger bowls and a pile of napkins. oil, for deep frying2kg/4lb 8oz fresh live mussels 2 tbsp olive oil4 shallots, finely chopped 6 thyme sprigs, leaves picked4 garlic cloves, finely chopped 250ml/9floz white wine250ml/9floz double cream50g/2oz butter12 tbsp fresh breadcrumbs6 tbsp flat leaf parsley, half finely chopped, half chopped4 large chipping potatoes, peeled and cut into fine julienne oil, for deep frying 2kg/4lb 8oz fresh live mussels 2 tbsp olive oil 4 shallots, finely chopped 6 thyme sprigs, leaves picked 4 garlic cloves, finely chopped 250ml/9floz white wine 250ml/9floz double cream 50g/2oz butter 12 tbsp fresh breadcrumbs 6 tbsp flat leaf parsley, half finely chopped, half chopped 4 large chipping potatoes, peeled and cut into fine julienne Method Heat a deep fat fryer to 190C/375F.Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened.Add half the garlic, the mussels and the wine and bring to a boil.Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly.Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming.Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly.Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through.Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper.To serve, pile the mussels into a large shallow bowl, spooning the juices over the top.Sprinkle the breadcrumbs over the top and serve the fries alongside. Heat a deep fat fryer to 190C/375F. Heat a deep fat fryer to 190C/375F. Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Rinse the mussels thoroughly under plenty of running water and pull off the beards, throwing away any broken ones and any which don't close tightly when you tap them. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Heat a large sauté pan or saucepan until medium hot, add the oil, shallots and thyme and cook for 4-5 minutes, or until softened. Add half the garlic, the mussels and the wine and bring to a boil. Add half the garlic, the mussels and the wine and bring to a boil. Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Cover with a lid and let the mussels steam; they are cooked when the shells have opened. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly. Add the double cream to the pan and cook for 1-2 minutes to thicken slightly. Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming. Meanwhile, heat a frying pan until hot, add the butter and heat until just foaming. Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly. Add the breadcrumbs and cook until golden brown, stirring constantly to cook evenly. Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through. Add the remaining garlic and cook through for one minute then add half the chopped parsley and stir through. Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully drop the potato julienne into the fryer in batches and fry for 3-4 minutes, or until golden-brown and crisp. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper. Remove with a slotted spoon and drain onto kitchen paper then season with sea salt and a little freshly ground black pepper. To serve, pile the mussels into a large shallow bowl, spooning the juices over the top. To serve, pile the mussels into a large shallow bowl, spooning the juices over the top. Sprinkle the breadcrumbs over the top and serve the fries alongside. Sprinkle the breadcrumbs over the top and serve the fries alongside.