Garlic and Parsley Mussels With Homestyle Chips

METHOD

1. First, pop the Albert Bartlett Homestyle Chips into a hot oven and bake until golden and crisp. Sprinkle with a little salt.

2. While the chips are cooking, prepare the mussels. Clean them and then check the mussels by running cold water over them. Throw away any mussels that don’t close.

3. Crush the garlic into a paste.

4. Peel the shallots, cut in half through the root and then finely dice.

5. Pick the leaves of the parsley from the stalk, wash, dry and finely chop.

6. Cut the lemon in half, lengthways. Cut one half into 3 wedges and then take 1 wedge from the other half. Put the wedges aside to use as a garnish later.

7. Place a thick-bottomed pan (with lid) onto the stove and heat up.

8. Heat a little oil in the pan, then add the shallots and garlic, and sweat for 1 minute. Add the mussels and sweat for another minute.

9. Pour in the white wine and put the lid on the pan straight away. Shake the pan while holding the lid in place. Leave to cook for 3 minutes.

10. Take off the lid and check if the mussel shells have opened. If they have, pour in the cream and bring to the boil.

11. Squeeze the remaining lemon over the mussels, add the chopped parsley and stir.

12. Split the mussels into four bowls, pour the sauce over each bowl and garnish with a lemon wedge. Serve with the chips.

Surprisingly simple to cook, these garlic and parsley mussels are a perfect pairing with our thick-cut Albert Bartlett Homestyle Chips.

NOTE: if any of the mussels don’t open, throw them away. Don’t eat them.

What you will need