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