Start with about 1kg of fresh mussels and add to some cold, heavily salted water. Leave the mussels to purge out any excess dirt / sand for 30 mins, then rinse thoroughly in fresh water till it runs clear and set aside.

Peel 500g of Maris piper potatoes and then using a knife or mandolin, cut into thin slices. Again, rinse till water runs clear, then leave to soak in cold water in fridge for an hour.

Finely dice up your mirepoix: 2 sticks celery, same amount fennel, leek, 1 shallot, 3 cloves garlic, 2 red chilli’s and ~100g chorizo.

Add some ev olive oil to a pan, then throw in your chorizo and cook till golden and crispy on med-high ~7 mins.

Throw in the rest of your mirepoix and sauté 3-4 mins until fragrant. Season, then add in some fresh herbs, I like thyme and bay.

Throw in your mussels and sauté for 2 mins before deglazing with a nice white wine ~200ml, then cover with a lid and leave to simmer ~3 mins.

In a separate pan, bring some neutral oil up to 350f - don’t fill pan more than half.

Remove lid and discard any mussels that haven’t opened, then add 3tbsp crème fraïche + fresh parsley and shake pan to emulsify - kill the heat around here.

Thoroughly dry your frites, carefully add to the oil and fry till golden and crisp ~5-7 mins.

Once golden, remove, drain and season with rosemary salt, parmigiano and chives.

Plate up with a bowl full of mussels, plenty of the braising liquid and a heaped pile of crispy frites.