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Photo of Creamy mussels with fries by WW

Creamy mussels with fries

10
Points®
Total Time
0 min
Prep
0 min
Cook
0 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed green beans.

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