The Hairy bikers show you how, with a little advance preparation, you can get this bistro-style supper on the table in less than 10 minutes.
2 banana shallots, finely chopped
1 garlic clove, finely chopped
salt and freshly ground black pepper
150ml/5fl oz white wine
small bunch fresh flatleaf parsley, finely chopped
100ml/3½fl oz double cream
For the garlic mayonnaise, whisk the egg yolk, garlic, Dijon mustard, vinegar and lemon juice together in a bowl or food processor until smooth. Season with salt and freshly ground black pepper.
Slowly add the oil in a thin steam, whisking continually, until the mixture thickens into mayonnaise. Transfer to the fridge.
For the shoestring fries, half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (caution: hot oil can be dangerous. Do not leave unattended).
Meanwhile, for the moules marinière, heat the oil in a saucepan with a tight fitting lid.
Add the shallots and garlic and fry for 4-5 minutes or until softened. Season with a little salt and freshly ground black pepper. Add the wine and mussels, cover the pan with a lid and steam for 4-5 minutes, or until the mussels are starting to open. (Discard any mussels that haven’t opened.) Add the cream and parsley and simmer for a further minute, or until the sauce has thickened.
For the shoestring fries, rinse the potatoes and pat dry with kitchen paper.
Deep-fry the potatoes for 2-3 minutes, or until golden-brown. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper. Season with salt.
To serve, spoon the mussels into a large bowl. Serve the fries and garlic mayonnaise alongside.
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