Check mussels for freshness, discarding any that are open or smell fishy.

Remove beards from mussels.

Finely chop shallot and garlic, thinly slice spring onions, and deseed and finely chop the red chile.

Pick thyme sprigs and parsley leaves, discarding the thick stalks.

Heat olive oil in a large sauté pan.

Cook shallot, garlic, spring onions, chili, and thyme for 2 minutes until they start to wilt.

Add mussels to the pan while it's still hot, and shake well.

Cover and cook for 1-2 minutes, shaking each minute.

Add white wine and Pernod (if using).

Shake and cook for another 1.5 minutes until the wine reduces by half, then cover again and cook for another minute.

Pour the entire pan (mussels and vegetables) through a colander, catching all the juice in a pan.

Pour the strained liquid back into the pan, reheat, and stir in crème fraîche and whole parsley leaves for 1-2 minutes.

Return the mussels and vegetables to the pan and reheat, shaking the pan.

Divide the mussels and vegetables between two large soup bowls.

Wash and peel the potatoes and slice into thick, square chips.

Scatter the chips onto a baking tray and sprinkle over the rosemary and herbes de provence.

Drizzle with oil and shake to coat.

Place the chips into a hot oven at 200 degrees Celsius.

Cook for 30-40 minutes, shaking halfway through to prevent sticking.

Serve the mussels and chips together with a nice French baguette.