MOULES ET FRITES

SERVES 4 PREP 10 MINS COOK OOK 15 MINS PER SERVE 3865kj

750g frozen potato chips 2 eschalots, finely diced ½ cup white wine 400g can diced tomatoes s with herbs 1kg black mussels, cleaned d

1 Preheat oven to 200°C. Bake chips s following fol the he packet instructions.

2 Meanwhile, in an oiled large saucepan, cook eschalots on medium 3-4 mins until soft. Add wine. Simmer 2-3 mins until reduced by half. Stir in tomatoes and bring to a simmer.

3 Add mussels to pan. Cover with a tight-fitting lid. Cook, shaking the pan occasionally, 2-3 mins until all of the shells have opened.

4 Serve with fries, lemon wedges and parsley, if you like.