Peel the potatoes and slice into thick rustic chips. Heat the oil in a deep frying pan. When the oil is ready, add the chips but be careful not to overload the pan otherwise they will not brown sufficiently. Fry the chips for 10 minutes, then remove with a slotted spoon and drain on paper towel. Once cooled, fry again until golden brown and crispy. Drain once again on paper towel and keep warm in a hot oven until the mussels are ready.

For the mussels, sauté the onion in a separate pot until translucent. Add the NOMU Seafood Rub, as well as a generous grinding of NOMU Sea Salt and Black Pepper, and stir to combine. Add the white wine and bring to a boil. Allow the alcohol to cook off for a minute before adding the mussels.

Pop the lid on and allow the mussels to steam until their shells have all opened. This should take approximately 7-10 minutes. Discard any mussels that have not opened in the steaming process. Drain the mussels and serve on a large platter with the homemade chips and NOMU MAYU on the side.