Oriental mussels & chunky chips

Pre-heat the oven to 200 degrees or gas mark 6. Top and tail the potatoes and slice into chunky chip shapes. Place the potatoes into a pan of cold water bring to the boil. Simmer for 4 minutes then drain into a colander. Pop the potatoes onto an oven tray. Drizzle over the olive oil and cook in the oven for 20 minutes, turning every so often until crispy. Meanwhile, scrub the mussels in cold water and discard any that are open. Heat a large frying pan with the butter and gently fry the shallots, ginger, chilli and garlic for 2 minutes – making sure not to brown – then add the white wine, soy sauce and sugar. Bring to the boil before adding the mussels. Cover with a lid and cook until the mussels begin to open (roughly 8 minutes). Finish with a squeeze of lime juice, coriander and serve alongside the chunky chips. The beauty of this dish is to dip the chips into the sauce.