Instructions

For cheese mousse:
heat the cream, add a few sprigs of thyme and let sit for 30-40 minutes. Then remove the thyme from the cream. Bring to a boil in a saucepan and add the cheese: mix gently until well-blended. Sieve. Put in refrigerator to solidify.

For the potatoes:
Wash each potato, rubbing the skin with a scouring pad to remove any residual dirt and / or any imperfections. Dry them and cut them into fries (without peeling) with a  mandolin, and then arrange them on a clean cloth. Blot with paper towels.

For the mussels:
It’s not worth opening the mussels when they’re raw. It’s longer and more difficult. Better to put them in a large skillet after washing and going through them one by one to remove any remaining dirt with a cloth. Put them on the stove and cook them on high heat in a covered pot. In a minute or two the mussels will begin to open. Take out the mussels that come out of their shells easily: discard those which didn’t open. Dab mussels with paper towels. Coat them in a thick layer of flour and sift to remove any excess flour. Then dip them in the beaten egg and then in the breadcrumbs. You can leave them like that or mix them with white and / or black sesame seeds. They can be breaded in advance. Just store them in the refrigerator on a plate dusted with breadcrumbs and cover it with a sheet of aluminum.

To fry the potatoes:
Put two pans on the stove, a larger one for the potatoes, and the other one for the mussels with plenty of peanut oil in each one. Bring the temperature of the oil to 350°F (170/180 °C). Fry the potatoes, first the white ones, then the orange ones and finally the violet ones. They’ll be ready in a few minutes. Drain on paper towels. Season with salt just before serving. Also fry the mussels in the other pan and drain on paper towels. Do not add salt.

Serve the fish and chips with cheese mousse and … cheers!