Mussels with Truffle Fries


      • 4 cups Mussels
      • 1 cup double cream
      • 1 shallot finely diced
      • 4 cloves of garlic finely diced
      • 1/4 cup butter
      • 3/4 cup white wine
      • 1 larger bunch of parsley, chopped
      • 3 cups cups skin on fries
      • 1tsp truffle sea salt


    1. Preheat your oven to 400˚F if you are baking your fries or heat oil to 350˚F if frying. If you are baking then place your oven fries on a baking tray and start cooking.
    2. Soften your butter in a large pan and add chopped shallot and garlic. Sauté for 3-4 mins.
    3. Check your mussels, debeard, remove any open ones and add all the rest to the pan. Pour over your white wine to steam and cover with a lid.
    4. After 3-4 minutes when the mussels have almost all opened, add in your parsley stalks and cream. Bring back to the boil, simmer for a few more minutes and garnish with the remaining chopped herbs.
    5. For the fries – as soon as they are cooked transfer into a large bowl for seasoning. Coat with a generous sprinkle of truffle sea salt and toss up in the air and around the bowl to evenly cover with the seasoning.