Mussels with Truffle Fries


    • 1 kg Cornish Mussels
    • 200 ml double cream
    • 1 shallot finely dice
    • 4 cloves of garlic finely diced
    • 50g butter
    • 75ml white wine
    • 1 larger bunch of parsley, chopped
    • 500g skin on fries
    • 1 tsp truffle sea salt


  1. Preheat your oven to 200˚C if you are baking your fries or heat oil to 180˚C 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.