Moules frites

It's bistro time! Blue mussels and french fries. Lovely and simple, this is a winner both in winter time (when the mussels are at their best) and in summer time, when we're really into crisp, dry white wine

and seafood.

Some years ago, our family was spending the summer days in the southern part of Norway, at my wife's place of origin. We were lazy dogs on the rocks, by the shore. As hunger started to kick in, my brother in law took on the task of searching for mussels. I remember the weather to be nice and warm, but the sea temperature to be slightly different. Brother in law over board and the rest of us serving as cheerleaders.

A George Costanza-like shrinkage experience paid off, and we were rewarded with a good bucket of fresh mussels.

Grandpa fired up the portable stove, and it all came close to perfect: The sun sliding down in the ocean, everything golden red and quiet, just a couple of distant seagulls adding to the scenery. Maybe the best food I've ever had. Especially as I recall it now, some years later.

Here's he indoor version. There are some things a food lover should always have at hand, like duck fat. And if you happen to have some in your freezer, this is the time to invest it! French fries done the proper way – treated with the mandatory «double fried in duck fat» that is – will make you ban McD… forever,

if you haven't already done so.

This one serves about 4 persons, depending on hunger. You know your guests.

2 kg fresh mussels

2 glasses dry white wine

1 garlic (peeled and coarsely chopped)

1/2 cup parsley

3-4 shallots

1 chili (optional)

a small handful fresh thyme

a good dash of butter

Clean your mussels. Fry all ingredients but mussels in butter a couple of minutes, add wine and let it simmer 10-15 minutes. Add mussels and a lid and boil 10 minutes, or until the mussels have opened up. Throw away those who haven't, and serve with good baguettes and aioli. The sauce serves as dipping for the bread.

Now, if you're lazy you could stop there and have a great evening or whatnot. If you have a day of vigour and enthusiasm, continue with the fries.

Slice potatoes in finger thick slices. Put in a bowl and cover with cold water, a good pinch of salt and a little vinegar. Leave the potato slices there for at least half an hour. This draws out some starch and will give you crispier fries. Heat duck fat, or oil, in a deep pot or pan. Dry your potatoes well and throw them in a handful or two at a time. Fry for some minutes until slightly golden, drain on kitchen paper while frying a new batch.

Refry the potatoes a second time, just like the first round, until desired colour and crispiness.

Make sure to syncronize mussels and fries. If you start with the mussel-sauce cooking and the fries at the same time, add mussels when you fry the potatoes the second time.

Serve with good baguettes and aioli. Best there is!