Mediterranean mussels with pommes frites – Food & Home Magazine

Ingredients

• oil, for deep-frying
• 5 – 6 potatoes, peeled, thinly sliced
• into chips and dried
• 40g (¼ cup) butter
• 10ml (2 tsp) olive oil
• 1 onion, finely diced
• 3 celery stalks, finely sliced
• 2 garlic cloves, crushed and
• finely chopped
• 1 fresh red chilli, seeded and chopped
• 1, 5kg mussels, beards removed
• 2 x 340ml beer
• 6 tomatoes, peeled, seeded and diced
• lemon wedges, to serve
• a handful of fresh basil, to serve