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Ingredients
US|METRIC
2 SERVINGS
- 1 kg mussels (fresh, see try below)
- 3 spring onions (large)
- 1 shallot (large, peeled and halved)
- 1 carrot (peeled and halved lengthways)
- 2 garlic cloves (peeled)
- 1 fresh red chilli
- 1 bunch thyme
- 1 handful flat leaf parsley
- 100 mL olive oil
- 150 mL dry white wine (ideally Muscadet)
- 1 tsp. pernod
- 2 Tbsp. crème fraîche
- 2 potatoes (large, about 300g each, peeled, preferably Maris Piper, King Edward or Weltje)
- 3 Tbsp. plain flour
- 1/2 tsp. cayenne pepper
- oil (for deep frying,, ideally light olive oil)
- 2 egg yolks
- 1/2 tsp. mustard powder
- 150 mL light olive oil
- 1 tsp. white wine vinegar
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