Ingredients:
2 kg. mussels
200 ml dry white wine
2 cloves garlic, finely chopped
100 gr. butter
5 tsp. parsley, finely chopped
Black pepper
Salt
Mayonnaise
1 lemon, cut into quarters
800 gr. potatoes
Oil for frying

Preparation and serving:
Mussels: Wash and clean well the mussels’ shells. Use only closed and whole mussels. Pour the white wine in a large saucepan, add the mussels and bring it to the boil then reduce it to a simmer and cook covered for 2 - 3 minutes until the mussel shells open. If some are stil not opened, discard them. Remove the mussels from the pan and keep warm.
Strain the wine and return it to the pan, bring it to the simmer and stir the butter so that is well incorporated. Stir in three tablespoons of the parsley and a little salt and pepper. Return the mussels to the pan and cook them for a minute until heated through.

Chips:Peel the potatoes and cut them into wedges 8 cm. long and 0.5 – 1 cm. wide and thick. Place the potatoes in a bowl of cold water and leave them to stand for 1 hour. Remove the potatoes from the water and put them on a kitchen paper to drain and dry.
Heat some oil in a saucepan to 160°C, then fry the potatoes in small amounts for 4 - 5 minutes and remove them just when they start getting golden, drain and dry the potatoes on kitchen paper. Heat the oil to 190°C and fry the potatoes for 2 minutes so that they get golden and crisp. Remove from the oil and place them on kitchen paper to drain, then sprinkle with a bit salt.
Split the mussels together with the liquid in 4 deep plates and sprinkle over the remaining parsley and place a lemon wedge on the side of the plate. Serve with a side plate and bowl with water and slice of lemon.
Serve the chips on a side plate with Mayonnaise.

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