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Wash the mussels in cold water. Discard the opened ones, drain well and pull away any "beards".
Slice the vegetables and garlic thinly. Cut the chili in half, remove the seeds and chop finely. Pick over the thyme sprigs and the parsley leaves from the stalks. Prepare the chips.
Heat a large, heavy sauté pan and cover with a lid. Pour in the oil, then add vegetables, chili, and thyme. Cook for about 1½ minutes, shaking the pan and stirring the vegetables until they start to wilt.
Add the mussels and shake the pan so they are distributed in an even layer. Cover with a lid and cook for another 1-2 minutes. Shake the pan once or twice.
Pour in the wine and Pernod. Shake and cook for another 1½ minutes so the wine reduces by half. Cover again and cook for another minute.
Put a large colander over a bowl and tip the mussels and vegetables into the centre. Remove any mussels that remain closed. Fry the chips.
Pour the strained liquid back to the pan to reheat. Stir in crème fraîche and whole parsley leaves. Return the mussels and vegetables to the pan and reheat, shaking the pan. Serve the chips and mayonnaise. You can prepare the mayonnaise and the chips before you start the mussels. Fry the chips while the mussels are draining in the colander, then finish the sauce.