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Irish Mussels in White Wine Cream with Aioli and Skinny Fries
Irish Mussels in White Wine Cream with Aioli and Skinny Fries
Serving homemade skinny fries and aioli makes it easy to create the classic Moules Frites at home. Perfect for any occasion.
Ingredients
- 1 kg Irish mussels with white wine and cream 2 packs
- 2 cloves garlic finely sliced
- 1 whole red onion finely chopped
- 3 sprigs thyme
- 1 handful flat leaf parsley roughly chopped
- 2 egg yolks
- drizzle olive oil
- 1 clove garlic
- 1 tsp dijon mustard
- 2 large potatoes
Instructions
- Peel and slice the potatoes into long thin strips. In a small food processor add the egg yolks, garlic, white wine vinegar and Dijon mustard until the mixture starts to emulsify. Slowly drizzle in the olive oil until the mixture thickens and becomes the consistency of mayonnaise. Set aside until ready to serve.
- Pat dry the potato strips, add to a pan of boiling water and cook for 2 minutes or until the fries are just starting to soften. Carefully remove from the water and dry on a few pieces of kitchen paper.
- In a large sauce pan, add 2 tbsp olive oil over a high heat. Once hot, add the red onion, stirring continuously to prevent burning. Add the garlic for 1 minute. Add the mussels and thyme sprigs, stir well and place a lid on the pan, shaking the pan occasionally. Cook for 5-6 minutes.
- Carefully deep fry the potatoes at 190°c until golden and crispy. Season and serve in a bowl with the aioli on the side.Once the mussels are cooked, add the parsley and mix through. Remove the mussels from the pan and serve.
Notes
Remember to discard any mussels that remain unopened after cooking.
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