Mussels and hot chips
Serving size: Serves 4
Cuisine type: GermanCooking time: Less than 60 minutes
Course: Main
INGREDIENTS
1 kg Sebago potatoes, or other non-waxy potatoes, peeled
Vegetable oil for deep-frying
40g butter
2 tablespoons olive oil
2 cloves garlic, sliced thinly
3 eschalots, sliced thinly
½ cup (125ml) dry white wine
½ cup (125ml) chicken stock
Freshly ground black pepper
1.5kg black mussels, cleaned and scrubbed
3 tomatoes, peeled, deseeded and diced
2 tablespoons coarsely chopped flat-leaf parsley
Chilled Belgian beer, to serve
Whole-egg mayonnaise, to serve
METHOD
Cut potatoes into 1cm thick slices. Place this stack on the chopping board and slice slices into 1cm thick chips. Pat dry with absorbent paper.
Meanwhile, heat vegetable oil in a large wok, saucepan or deep-fat fryer to 140°C. Add chips in batches and cook 5 minutes or until just starting to colour; drain on absorbent paper. Set aside.
Heat butter and olive oil in large wide saucepan. Add garlic and eschalots, and cook gently until softened
Increase heat of vegetable oil to 190°C. Add blanched chips in batches to hot oil and cook until browned and crisp; drain on absorbent paper and keep warm in a low oven while you cook remaining chips and finish the mussels.
Add wine, stock and pepper to the mussel pot; bring to a boil. Add cleaned and scrubbed mussels and cover tightly; shake pan occasionally to coat mussels in juices and to ensure all mussels are hit by the heat.
After 5 minutes check that the mussels are all opened. Add tomatoes and parsley and toss to combine. Serve immediately with hot chips, chilled Belgian beer and mayonnaise if desired.
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