- 250g/9oz pink fir apple potatoes (or similar salad potatoes), peeled, cut into wedges and blanched
- 2 tbsp olive oil
- 1 tbsp chopped rosemary
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- ½ romero pepper, finely chopped
- ¼ butternut squash, peeled, deseeded and cubed
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp medium curry powder
- 150ml/5fl oz hot chicken stock
- 50ml/2fl oz double cream
- 200g/7oz mussels, cleaned and beards removed
- 100g/3½oz sugar snaps, blanched
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the frites, toss the potato wedges with the oil and rosemary then season well with salt and freshly ground black pepper.
- Place on a baking tray and roast for 17 minutes.
- To make the curried mussels, heat the olive oil in a saucepan and cook the garlic, pepper, and butternut squash until soft.
- Add the spices, stir and cook for one minute.
- Turn up the heat and add the stock and cream. When starting to boil add the mussels and cook for four minutes (discard any that do not open).
- Add the sugar snaps then season with salt and freshly ground black pepper.
- Serve the curried mussels in a warm bowl with the frites in a separate bowl.