Creamy mussels with fries
6
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Fish and chips at its finest! Fresh mussels with homemade rosemary tossed chips makes an impressive weeknight dish.
Ingredients
Potato(es)
4 large, Desiree variety, unpeeled, cut into 1.5cm chips
Fresh rosemary
1 tbs, finely chopped
Olive oil
1½ tbs
Eschalot(s)
4 whole, thinly sliced
Garlic
2 clove(s), crushed
Dried saffron
1 tsp, (1 pinch)
Sweet-style white wine
⅓ cup(s)
Light cream
½ cup(s), (125ml)
Mussels
500 g, (buy 1kg)
Fresh flat-leaf parsley
2 tbs, finely chopped
Instructions
1
Preheat oven to 230°C. Place the potato on a baking tray lined with baking paper. Sprinkle with the rosemary and toss with half the oil. Bake for 30 minutes or until golden and crisp.
2
Meanwhile, heat the remaining oil in a large saucepan over high heat. Cook the eschalot and garlic, stirring, for 5 minutes or until softened. Add the saffron, wine and cream and bring to the boil.
3
Remove any beards from the mussels. Add the mussels to the pan and cover tightly. Cook for 5 minutes or until the mussels open. Stir in the parsley. Serve the mussels with the crispy fries.
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