4 garlic cloves, finely chopped
6 tbsp flat leaf parsley, half finely chopped, half chopped
4 large chipping potatoes, peeled and cut into fine julienne
4 shallots, finely chopped
6 thyme sprigs, leaves picked
12 tbsp fresh breadcrumbs
2 tbsp olive oil
50g/2oz butter
250ml/9floz double cream
2kg/4lb 8oz fresh live mussels
oil, for deep frying
250ml/9floz white wine