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Cleaning Mussels
2kg clean mussels
Remove all beards/dirt/small shells attached to outside from the mussels. Discard any that have a strong smell, or any that are broken/open.

Cooking Moules Mariniere
Olive oil/butter
3 shallots, finely sliced
4 cloves garlic, finely sliced
200g white wine
30g flat leaf parsley, finely cut
150g double cream
50g crème fraiche
1 lemon
Heat a casserole pan big enough to cook the mussels, add olive oil and butter and sweat shallots/garlic with a pinch of salt. Allow to soften. Turn up the heat, add the clean mussels and white wine and cover with a lid. Cook for 4/5 minutes until the mussels have opened. Discard of any mussels that have remained closed. Add cream and reduce for 2 minutes. Finish with crème fraiche and lots of parsley.

Shoe String Fries
6 maris piper potatoes, washed/peeled
Using a mandoline, julienne cut the potatoes and then soak in cold water. If you don’t have a mandoline, cut the potatoes into 2mm slices and then cut into thin strips. Drain the potato well.

Heat a pan of oil/fryer to 160c and fry potato strips until golden, drain well and season.