Mussels with Green Sauce and Olive Oil Chips

Easy
10min

Ingredients

1 kg Maris Piper potatoes
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, smashed
100 ml dry white wine
1.5 kg mussels
For the green sauce:
A large handful of fresh mild herbs, such as parsley, mint, and basil, chopped
1 tablespoon Dijon mustard
2 tablespoons drained capers
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil

Instructions

1. Preheat the oven to 200°C/180°C fan/gas 6. Cut the potatoes into thin chunks (leave the skin on if desired) and toss them with 2 tablespoons of olive oil. Sprinkle with salt and roast in the oven for 30-35 minutes, turning occasionally, until crispy and golden.

 

2. Meanwhile, mix all the green sauce ingredients in a small bowl, season, and set aside.

 

3. Heat the remaining tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook gently, stirring occasionally, for 10 minutes until softened. Add the garlic and cook for 1-2 more minutes. Increase the heat, add the wine, and bring to a boil. Then add the mussels, cover immediately with the lid, and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

 

4. Toss the mussels with the green sauce. Serve in warm soup bowls with the fries on the side.

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