Recipe Centre

Mussels provencal

Ingredients
1 kg frozen mussels on the half shell
salt and milled black pepper
10 ml mustard powder
100 ml olive oil (or more as needed)
Topping
1 onion
10 cloves garlic
2 fairly large ripe tomatoes
5 ml sugar
60 ml finely chopped parsley
5 ml chopped lemon thyme
15 ml grated lemon peel
5 fennel seeds
Pommes Frites
6 large potatoes
sunflower oil and coarse salt

Method:
Place mussels, a little apart, on a baking sheet. Sprinkle with salt, pepper and mustard powder and drizzle a little oil over.
Deep fry potato matchsticks, 3-4 batches at a time, in hot oil (145 ºC on a cooking thermometer) for 4 to 5 minutes, or until cooked through. Remove frying basket.

TOPPING:
Mix all ingredients lightly (using 15 ml chopped fresh fennel instead of fennel seeds, if desired). Spoon generously onto each mussel. Season again, and drizzle more olive oil over.
Grill mussels for 5 to 8 minutes. At the same time, increase oil temperature to 190 ºC. Deep fry chips for 2 to 3 minutes, or until crisp. Drain and serve immediately with the mussels.

Recipe From : FAIRLADY

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