Steamed mussels and pommes frites – or French fries as they’re commonly known – is a popular summer dish in Belgium. To adhere to tradition serve the frites with creamy mayonnaise. Try making Belgian Mussels with Pommes Frites and Mayonnaise for dinner. Serve cooked mussels immediately, drizzled with creamy wine sauce and sprinkled with parsley.
Belgian Mussels with Pommes Frites and Mayonnaise Recipe
Serves 4
Ingredients:
vegetable oil, for deep-frying
750g potatoes, peeled, cut into chips
20g butter
1 tbsp olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
1 long red chilli, finely chopped
1 cup white wine
300ml thickened cream
1kg mussels in half shell, cleaned, debearded
¼ cup parsley leaves (optional), roughly chopped, to serve
1 cup whole egg mayonnaise
Method:
Preheat oven to 200C. Pour vegetable oil into a saucepan until half full and put over medium-high heat. When hot add one-third of the chips and deep-fry for 5 minutes or until golden. Remove with a slotted spoon and transfer to a baking tray. Deep-fry remaining portions. Transfer tray to oven.
Meanwhile, heat butter and oil in a large, deep saucepan over medium heat. When butter has melted add onion and cook for 3 minutes or until soft. Add garlic and chilli and cook for 1 minute. Pour wine and cream into saucepan. Stir until well combined. Bring to the boil. Add mussels and cover saucepan. Cook for 5 minutes or until mussels are heated through.
Serve mussels immediately, drizzled with sauce and sprinkled with parsley (optional), with chips and mayonnaise on the side.
