Lemon mussels with shoestring fries
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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(es)
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-style white wine
1 cup(s), (250ml)
Fresh flat-leaf parsley
⅓ 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.
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