Mussels provencal


Ingredients 16
Servings 4
Time

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.

 

Read more on: fish/seafood  |  deep-fry  |  grill
 

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