(Mussels with Roast Saute potatoes)
(for 4)

1 ½ kg (3 lbs.) Mussels in the Shell
2 Medium Onions
Bunch Parsley
Bunch Thyme
Glass white wine, or cider, or water.

8 medium Potatoes
3 Tablespoons Sunflower oil.

Throw the mussels into a sink and run cold water over them to remove all surface dirt.
Now carefully remove the beard, that is the string they use to attach onto a rock, this sticks out of the side of the shell.
At this stage throw away any that are dead, that don’t close when you tap them.

Now get the potatoes ready.

Peel them and cut them into even sized pieces- I find cutting each potato into six works well but you can make them smaller, or chip shaped if you like.

Put these into a pan of cold water and bring to the boil.
Boil them until they are nearly cooked but still firm, about ten to fifteen minutes depending on size.
Take them off, strain to drain well then spread out on a tray to make sure they don’t stick together as they cool.
Pre heat the oven to Gas 6, 200C 400F.
As soon as the oven is hot toss the potato in the sunflower oil, season with salt and pepper and spread out on a large baking tray.
Bake these at the set temperature for about 15 to 25 minutes or until they are crisp outside and soft within.

Meanwhile cook the mussels.
Chop the onion finely and chop the parsley, take the thyme off the stem.
Put these and the wine or water into a large lidded pot and tip in the mussels then cover.
Cook on a high heat, shaking from time to time until all are opened.
Serve as they are in large bowls and with more large bowls on the table to take the empty shells.
(if you want to be fancy you could put some finger bowls and some napkins for the guests on the table as the best way to eat these is with the fingers.)

Serve the potatoes in the middle in a large bowl.