Zhug Slurpy Mussels with Parmesan Fries

Preheat the oven to 210˚C (410˚F).

To make the parmesan fries, toss the potatoes with the olive oil and sea salt, then spread them out on a large baking tray lined with baking paper in a single layer. Bake for 20–25 minutes.

Reduce the oven temperature to 200˚C (390˚F), turn the chips and bake for another 15 minutes. While still piping hot, grate over the parmesan using a Microplane.

While the chips are roasting, place a large saucepan over medium heat and add the butter. When the butter has melted and is just foaming, add the onion and cook until caramelised and soft, about 8 minutes.

Add the garlic and cook until fragrant, then add the zhug. Stir to coat, then gently pour in the wine and coconut milk.

Increase the heat to high and bring to the boil. Add the mussels. Cover and cook, shaking the pan every few minutes or so, until the mussels have opened, about 5–8 minutes.

Discard any unopened mussels. Tip into a large serving bowl and season with salt and freshly ground black pepper.

Remove the fries from the oven and toss with extra parmesan.

Serve the mussels with the fries, all piping hot, with a little extra zhug dolloped over.