Name: Mussels provencal
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 kg mussels frozen in half shells; 0.00 salt and freshly ground black pepper; 10.00 ml mustard powder; 100.00 ml olive oil; 0.00 topping TOPPING; 1.00 onion; 10.00 garlic cloves; 2.00 tomatoes large, ripe; 5.00 ml sugar; 60.00 ml fresh parsley chopped; 5.00 ml fresh lemon thyme chopped; 15.00 ml lemon peeled and grated; 5.00 fennel seeds; 6.00 potatoes large

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Ingredients (14)

1.00 kg	mussels — frozen in half shells
0.00	salt and freshly ground black pepper
10.00 ml	mustard — powder
100.00 ml	olive oil
0.00	topping — TOPPING
1.00	onion
10.00	garlic — cloves
2.00	tomatoes — large, ripe
5.00 ml	sugar
60.00 ml	fresh parsley — chopped
5.00 ml	fresh lemon thyme — chopped
15.00 ml	lemon — peeled and grated
5.00	fennel — seeds

Pommes Frites

6.00

potatoes — large

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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.