You've got to make sure all the mussels are in good nick. Pull off the thready "beard" from each of the mussels, and give them a sharp tap on the side of the sink. Chuck any that don't fully close.
1.5kg mussels
1 onion, finely diced
2 cloves garlic, sliced
25g butter
150 ml cider
100 ml double cream
a handful of fresh parsley, finely chopped
Start by melting the butter in a large pot over a low heat. Add the finely diced white onion and fry until soft and sweet. Add the garlic and continue to cook for a minute or 2.
Turn up the heat, add the cider and all the mussels to the pan and slam on the lid or a plate if that's what you have to hand. Just make sure you trap in the steam. Give them a firm shake once in a while as they cook.
After about 4 mins or so you can lift the lid, by which time all the mussels should have opened up. Pour in the cream and the chopped parsley.
Pile the mussels high in large bowls and serve with some crisp and rustling fries!
Some notes on making perfect oven fries
These oven fries came out especially well - I can't decide whether its because they were McCains (which were on offer at the supermarket) rather than own brand, or because of the extra care taken to spread them out with plenty of room. In any case:
- Make sure the fries are spread out thinly on a large metal tray. Far better to use 2 trays and make sure there is plenty of space. You should be able to see quite a bit of tray through the layer of fries.
- Shake about every 5 mins or so, and maybe turn them over once during cooking using some kind of tool.
- Only when they're just about there (by which I mean that they are gold and crisp, and rustle about in the tray when you shake it) can you then combine the two trays for the final few mins while you add the finishing touches to your mussels.
Tip the tries into a bowel and sprinkle with salt. Smile smugly as you serve the perfect Moules frites.