Lemon and Parsley Moules Frites

Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the shallot into small pieces. 

Cut the lemon into wedges. Roughly chop the parsley (stalks and all).

Cut the tomato into 2cm chunks.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your salad dressing aside.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the shallot and cook until softened, 3-4 mins.

Stir in the garlic and fry until fragrant, 1 min.

Add the mussels and their liquid into the pan. Pop the lid on and cook until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

Stir the creme fraiche into the saucepan and bring to a simmer. Simmer until thickened, 2-3 mins.

Stir in a good squeeze of lemon juice and half the parsley.

When everything's ready, add the tomato and baby leaves to the dressing and toss to coat.