Mussels in parmesan cheese and sauteed bacon & potatoes |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Mise-en-place

  Finely cut the chive.

  Clean the mussels under very cold water.

  Cover the potatoes with cold salted water. Bring to a boil for 5-6mins, wait for them to be just passed al dente. Then let them on a clean dry cloth room temperature, once sieved. Tempered, cut them in halves.

• Mussels

  In a big stewpot, slowly cook the chopped shallots with a knob of butter, give or take 2mins or until translucent. Put the white wine in and then bring everything to a boil.

  Throw the mussels in, place a cover on top and let them cook 4-5mins at medium high heat. Imperative that the mussels open when cooking. Do not keep the ones that are still closed.

  In a cast iron pan, if possible, put the lardons in. Make a beurre manié with the butter and the flour.

  Take the mussels out while making sure to keep all the juice that's at the very bottom. Put the beurre manié with that just at medium heat and wait for it to thicken.

  Add the lardons, the grated parmesan and put the mussels back, at low heat.

• Potatoes

  In another medium stewpot, heat up the olive oil at medium high heat and put the potatoes in, once the oil is mildly hot. Add the fleur de sel and the thyme.

  Delicately stir, once it has coloured, put the pot inside the over for a 10-12mins. They have to be fully cooked.

  Add the chives at the very last moment.