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Green-Lipped Mussels & Frites

Seve Green-Lipped Mussels with tasty aioli and potato frites for a true Belgian-inspired feast.

Green-Lipped Mussels & Frites

Hailing from New Zealand, the green-lipped mussel is renowned for its delicate flavour. Seve with tasty aioli and potato frites for a true Belgian-inspired feast..

Serves 4

 

1 tbsp olive oil

150g pancetta

2 garlic cloves, sliced

2 shallots, finely sliced 

1 tsp chilli flakes

100ml white wine

200ml chicken stock

2kg green-lipped mussels

vegetable oil, for deep frying

500g potatoes, peeled and julienne

aioli, store-bought, to serve

Heat olive oil in a large saucepan with a tight-fitting lid. Add pancetta and cook for 2 minutes. Add garlic, shallots, and chilli flakes; cook for another 2 minutes, or until softened. Add white wine and stock, and bring to the boil. Add mussels and cook, covered, for 6-7 minutes, or until all mussels open.

Meanwhile, heat vegetable oil in a medium saucepan over high heat until kitchen thermometer reaches 180°C. Cook potatoes in batches for 1-2 minutes, or until golden. Drain on paper towel and sprinkle with sea salt. 

Serve mussels with frites and aioli.

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