Directions

1. 1
   To make the french fries, cut 3 medium-sized Yukon gold potatoes into french fry cut pieces, I like to cut off then ends from the potatoes and then cut vertical slices that are a 1/4 inch thick, then cut the french fries from each slice of potato
2. 2
   Add the cut potatoes into a large bowl, add a generous tbsp of extra virgin olive oil, 1 tsp of sweet smoked Spanish paprika, a generous tsp of garlic powder, a generous 1/2 tsp of sea salt and some freshly cracked black pepper, toss it all together until well combined
3. 3
   Transfer the coated potatoes into a baking tray lined with parchment paper, make sure that they are all in a single layer, that way they all cook evenly, add to a preheated oven, bake + broil option 250 C - 475 F
4. 4
   Meanwhile clean 1 1/2 lbs of fresh mussels under cold running water, first remove the beard from the mussels and then scrape each one clean to remove any of the barnacles, set aside
5. 5
   Heat a large frypan with a medium-high heat and add 2 tbsp of extra virgin olive oil, after 2 minutes add 1/2 of an onion that´s been diced and 3 cloves of garlic that have been minced, mix with the oil, after 3 minutes add 10 cherry tomatoes that have been halved and continue to mix, 2 minutes later season everything with sea salt and freshly cracked black pepper and mix
6. 6
   Next, add 1/2 of a 12-ounce beer, squeeze in about 1 tsp of fresh lemon juice, add a handful of freshly chopped parsley and the cleaned fresh mussels, give it all a mix and place a lid on the pan, after 5-6 minutes remove the lid, all the mussels should be open, remove from the heat and garnish with freshly chopped parsley
7. 7
   At this point, the french fries should have been in the oven for about 30 minutes, remove them from the oven and transfer to a serving dish, serve the mussels and the french fries side by side and enjoy at once