Jumping fish

Mussels in white wine

  • 4 persons
  • cooking time: 30 Min
  • difficulty

Ingredients

  • For the mussel pot
  • 141-ounce mussels in shell, cleaned
  • 3/4 -ounce butter
  • 2 onions, cut into rings
  • ½ Carrot, thinly sliced
  • 1 leek, white part sliced
  • 1 celery stalk, cut into slices
  • 2 tablespoons parsley, finely chopped
  • 1/4 cup dry white wine
  • For the fries
  • 53-ounce waxy potatoes
  • salt
  • oil for frying
  • 3/4 cup mayonnaise
  • For the salad and dressing
  • 1 lettuce, washed and dried
  • 1/4 cup vinegar vinaigrette

How to prepare

A simple but delicious mussel recipe: mussels in white wine. And what tastes better with it than homemade French fries and a fresh salad?

Preparation

  • 1 For the chips: Peel the potatoes and cut them into chips sticks. Choose the thickness and length of these sticks according to your own taste, but make sure that they are all about the same size. Place the fries in a shallow bowl and sprinkle with salt. Pour cold water over them until they are all covered with water. Leave them to simmer for about an hour to remove the moisture from the potatoes and bake until crispy. Drain the chips and dab dry on a clean tea towel.
  • 2 Heat the deep fryer with oil at 320 ° F and pre-fry the fries in it. Do not bake too many French fries at the same time, otherwise the oil will get cold too quickly. This phase is used to cook the French fries. Depending on the thickness, this takes about 4 to 5 minutes. Drain the fries well on a layer of kitchen paper and then let them cool down to fridge temperature.
  • 3 Take the mussel pot, add butter and add onion, carrot, leek and celery. Let everything stew without letting the vegetables get brown. Add the white wine and when everything is boiling, add the mussels. Put the lid on the pot and bring it to a boil over high heat. When it boils, remove the lid and shake the mussels well. Put the lid back on the pot and repeat two more times so that the mussels are cooked three times in total.
  • 4 In the meantime, place the fries in the preheated deep fryer (355 ° F) and bake until golden brown.
  • 5 Remove the mussel pot from the stove and take the fries out of the oil. Drain the fries well on a new layer of kitchen paper. Sprinkle with salt.
  • 6 Arrange the mussels on four large plates or simply serve in a pot. Discard mussels that have remained closed.
  • 7 Mix the dressing into the salad.
  • 8 Serve the mussels with chips and salad. Serve the mayonnaise separately.