Belgium style mussels with potato fries
- 16 October 2020
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Belgium style mussels with potato fries
Belgium style mussels with potato fries
Belgium style mussels with potato fries recipe
Ingredients
3 kg live mussels, scrubbed and bearded
150 g butter
1 onion, chopped fine
½ bottle Leopard’s Leap Classic Sauvignon Blanc
1 bunch flat leaf parsley, chopped fine
4 potatoes, sliced into thin chips
Salt and pepper
Oil for frying – heated to 180°C
Method
Place the cut chips into the medium hot oil, and fry until golden and crisp. Keep warm.
Heat ½ the butter in a large pot that has a lid.
Once the butter is melted and foaming, add the onion. Sauté until soft. Add the wine and bring to the boil for 2 minutes. Season with salt and pepper.
Now, add the mussels to the pot, cover with a lid and cook for 5 -10 minutes or until the mussels have steamed open. Discard the ones that have not opened.
Add the remainder of the butter and the parsley.
Pour the whole pot into a deep bowl and serve with crispy fries and generous glasses of 2020 Leopard's Leap Sauvignon Blanc.
Belgium style mussels with potato fries recipe
Ingredients
3 kg live mussels, scrubbed and bearded
150 g butter
1 onion, chopped fine
½ bottle Leopard’s Leap Classic Sauvignon Blanc
1 bunch flat leaf parsley, chopped fine
4 potatoes, sliced into thin chips
Salt and pepper
Oil for frying – heated to 180°C
Method
Place the cut chips into the medium hot oil, and fry until golden and crisp. Keep warm.
Heat ½ the butter in a large pot that has a lid.
Once the butter is melted and foaming, add the onion. Sauté until soft. Add the wine and bring to the boil for 2 minutes. Season with salt and pepper.
Now, add the mussels to the pot, cover with a lid and cook for 5 -10 minutes or until the mussels have steamed open. Discard the ones that have not opened.
Add the remainder of the butter and the parsley.
Pour the whole pot into a deep bowl and serve with crispy fries and generous glasses of 2020 Leopard's Leap Sauvignon Blanc.
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