Mussels in tomato and wine broth
To make the mayonnaise, whisk the egg yolks, lemon juice and mustard in a small bowl. Season. Gradually add the combined oil in a thin, steady stream, whisking constantly until well combined (see tip, p136). Continue whisking until the mixture is thick and pale. Season.
Melt the butter and oil in a large saucepan over medium heat. Add the shallot and garlic and cook, stirring, for 5 mins or until the shallot softens. Increase heat to high. Add the wine or stock and bring to the boil.
Add tomato and mussels to the pan and stir to combine. Cover and cook, stirring occasionally, for 5-7 mins or until mussels open (discard any unopened mussels). Remove from heat. Season. Divide mussel mixture among serving bowls. Sprinkle with dill and parsley. Serve with the chips and mayonnaise.