In a large pan, heat the butter until bubbling and starts in become golden. Add the garlic, tarragon, white wine and stock and simmer uncovered for +- 20 minutes to develop the flavours and reduce slightly. Season with lemon zest, juice, salt and pepper. Add the mussels to the flavourful broth, cover and allow to simmer and steam for 3- 4 minutes or until ALL the mussels have opened. Discard mussels that have not opened. Add the parsley. Check seasoning again.Meanwhile, heat the oil for the frites. Make sure the fries are very dry before adding to the hot oil. Fry until golden and crispy. Place on paper towel to absorb excess oil.Bash the salt and rosemary together until the salt becomes fragrant and sprinkle lightly onto the frites.Mix the garlic, lemon zest and chives with the mayonnaise and season to taste.Serve the pan of mussels with seasoned frites, aioli and some crusty bread to mop up the delicious broth. 2 generous servings.Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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