Photo of Lemon mussels with shoestring fries by WW

Lemon mussels with shoestring fries

7
5
3
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
A zesty twist on this classic French dish is married beautifully with these scrumptious skinny fries.

Ingredients

Oil spray

1 x 3 second spray(s)

Potato

400 g, (480g), (desiree), peeled

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Fresh lemon rind

2 tbs, grated

Mussels

480 g, (buy 2kg), pot ready

Sweet white wine

1 cup(s), (250ml)

Fresh flat-leaf parsley

cup(s), leaves

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Cut potatoes into thin fries and place on a large baking tray in a single layer. Lightly spray with oil and bake, turning occasionally, for 20–25 minutes or until golden.
  2. Meanwhile, heat olive oil in a large saucepan over medium heat and cook onion for 5 minutes or until softened. Add garlic and lemon rind and cook for 1 minute or until fragrant. Add mussels and white wine, stirring until well combined. Cover and cook for 5–6 minutes, shaking pan occasionally or until mussels have all opened. Sprinkle mussels with fresh parsley leaves and serve with fries.

Notes

SERVING SUGGESTION: Enjoy with a salad of baby spinach, grated carrot and thinly sliced celery and zucchini.