Two's Kompany Moules Frites

Bags of mussels, but nothing fishy about the defending

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   1.For the frites, slice the potato into thin strips and rinse. Heat a deep fat fryer to 160°C. Place the frites in and cook for 5 minutes.
   2.Tip the mussels into a large bowl of cold water, rinse and then drain well, discarding any 'beards'. Avoid any that smell 'fishy', look dry or are open.
   3.Place the chopped onion, shallot and garlic in a saucepan with the olive oil. Gently sweat them over a low to medium heat for about 5 minutes. Add the chopped herbs and mix with the onion mixture.
   4. Add the washed mussels to the pan and cover with wine, bringing slowly to the boil, then simmer gently whilst stirring. Continue until the mussels have opened (discard any that do not open) for around 5 minutes.
   5.Add the creme fraiche, mixing through the cooked and opened mussles. Whilst the moules are cooking, turn up the deep fryer to 190°C and salt the frites. Add the frites back to the oil for around 1 minute until golden and crispy.
   6.Serve the moules in a deep bowl with the frites on the side - providing a large bowl for the shells.