Belgian-style mussels and chips

Ingredients:

• 1 packet (1kg) PnP oven chips
• Glug olive oil
• Small handful rosemary leaves
• Large knob butter
• 4 large cloves garlic, finely chopped
• 2 stalks celery, diced
• 1 small onion, diced
• 1 cup (250ml) Weiss beer (we used CBC Amber Weiss)
• 2 packs (800g each) half shell mussels, defrosted
• Handful fresh parsley, chopped
• Milled black pepper 
• Mayonnaise, to serve with chips (optional)

Method

1. Preheat oven to 220°C.
2. Toss chips on a large baking tray with olive oil and rosemary.
3. Bake until golden and crispy, tossing occasionally.
4. Heat butter in a large pot with a tight fitting lid.
5. Sauté garlic, celery and onion until soft.
6. Pour in beer and bring to the boil.
7. Add mussels and steam for 3-4 minutes until completely heated.
8. Stir though parsley and season with pepper.
9. Serve immediately with chips and mayonnaise.