Ingredients
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Method
-
Preparation
Peel the potatoes and cut them into long, thick chips. Rinse the mussels thoroughly and sort out any damaged or open ones. Chop the vegetables.
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First frying
Fry the chips in hot oil over a moderate heat until they are soft but not yet coloured. Remove them and drain on kitchen paper.
5 min -
Sweating the vegetables
In a large pan, slowly soften the onion, leek and celery in butter. This takes about 5 minutes; they should soften but not brown.
5 min -
Steaming the mussels
Add the thyme, bay leaves and white wine to the vegetables, then season lightly with salt and pepper. Cook the mussels over a high heat with the lid on, shaking the pan regularly, until they open.
5 min -
Second frying
As the mussels begin to open, reheat the oil and fry the chips again until golden brown and crisp. Then sprinkle them with salt.
3 min -
Serving
Serve the opened mussels immediately, piping hot, with their broth and the fried chips on the side. The mussel broth can also be offered in a separate bowl.
| Nutrient | Total (4 people) | 1 people |
|---|---|---|
| Energy | 3 220 kcal | 805 kcal |
| Fat | 128 g | 32 g |
| of which saturates | 60 g | 15 g |
| Carbohydrates | 221 g | 55 g |
| Protein | 256 g | 64 g |
| Fibre | 22 g | 5,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: sunflower oil. Calculated with approximate data: onion. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: milk, molluscs, celery, sulphites
For sensitive digestion: onion, leek (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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