Mussels with fries, or moules frites, are an iconic Belgian dish that is easy and quick to prepare, and a great dish for a relaxed dinner party where guests can help themselves.

Mussels are best from September to February, and to get us all prepared, we have invited Chef Frank Lebiez, the head chef of Frites Quarry Bay to demonstrate how to cook up a pot of mouth-watering authentic Belgian mussels while giving us advice on how to pick the freshest of the bunch.

Ingredients:

500 g mussels

half of a medium size white onion

5 cherry tomatoes

200ml white wine

200ml cooking cream

200ml vegetable stock

1 clove of garlic

50g chopped chives