moules frites double datin'

We finally had Lize and Simon round for Moules Frites the other day. We'd been planning this date for absolute ages, but what with wedding plans, new jobs and red tides, it had taken some time to get our collective acts together.

Lize and Simon had recently got engaged, thus a celebration was in order:  Moules Frites. Gremolata. Champagne. Weiss beer. 

West Coast mussels, so plump and juicy you wish you could chew forever, from Julie of Ocean Jewels Fish, swimming in a decadent cream reduction with shallots and bay leaves.

Flaky, crispy, thick cut fries and skinny, salty crispy fries (because you just have to have both).

A zingy gremolata of Italian parsley, garlic, lemon zest and black salt which replaced the more traditional anchovies, finished off the mussels perfectly.

 And Instagram'ing your dinner before you eat it... naturally.