Fried mussels by Cyril Lignac

Ingredients

For 4 servings

• •2 kg 2 kg Moulds
• •25 cl 25 cl White wine
• •2 2 Shallots
• •2 2 branch(s) Thym
• •2 c. à soupe 2 tablespoons Corn starch
• •20 cl 20 cl Liquid cream
• •1 c. à café 1 coffee c. Curcuma
• •2 c. à soupe 2 tablespoons Olive oil
• •0.8 kg 0.8 kg Seed potatoes
• •4 c. à soupe 4 tablespoons Grape seed oil
• •Salt
• •1 c. à café 1 teaspoon smoked Paprika

Method

1. 1.Cooking fries in the oven
2. 2.First preheat the oven to 220°C. Wash the potatoes carefully, then cut them into regular fries to promote even cooking. Place them in a salad bowl with grape seed oil, smoked paprika and some salt, then mix well to coat them. Spread them on a plate covered with baking paper, in a single layer if possible. Bake for 30 minutes by turning them mid-cooking so that they do well and become crispy.
3. 3.Cooking mussels in coconut
4. 4.While the fries cook, sort and clean the moulds by removing those that are broken or already open and do not close after a slight pressure. Peel and chop shallots. Heat the olive oil in a large casserole, then add the shallots and thyme. Let sweat for a few moments before pouring the white wine. Add the mussels, cover and cook for a few minutes, stirring occasionally, until the shells open.
5. 5.Preparation of turmeric sauce
6. 6.Remove the mussels from the pot as soon as they are open, then store them warm. Filter the cooking juice if necessary to obtain a sharper base, then put it back in the pot. Let it reduce slightly over medium heat to concentrate flavors. Spread the cornstarch with a little juice or cold water to avoid lumps, then incorporate it into the casserole. Then add the liquid cream and turmeric, then mix until you get a smooth and well-bound sauce.
7. 7.Fried mould dressing
8. 8.Put some of the mussels in the sauce to coat them well, also keeping beautiful shells full for service. Check the sauce for seasoning, then remove the fries from the oven when they are golden. Divide the mussels into hollow plates or large bowls, cover them with turmeric sauce, then add the fries next door. Serve immediately to enjoy the contrast between hot mussels, creamy sauce and crispy fries.