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Mussels with salsa verde and olive oil chips

Name: Mussels with salsa verde and olive oil chips
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1kg maris piper potatoes; 3 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, crushed; 100ml dry white wine; 1.5kg mussels, cleaned and de-bearded (see Know-how); For the salsa verde; Large handful fresh soft herbs, such as parsley, mint and basil, chopped; 1 tbsp dijon mustard; 2 tbsp capers, drained; 2 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil; You’ll also need…; Large stock pot or flameproof casserole with a tight-fitting lid

By: Delicious. food team

Published: 22 Mar 19
Updated: 18 Mar 24

Mussels with salsa verde and olive oil chips

A sharp salsa verde gives a smart update to a thrifty supper of moules frites – aka mussels and chips!

Easy
February 2019

Test kitchen approved

Serves 4
Hands-on time 20 min, oven time 45 min

A sharp salsa verde gives a smart update to a thrifty supper of moules frites – aka mussels and chips!

Nutrition: per serving

Calories: 510kcals
Fat: 19.5g (2.9g saturated)
Protein: 24.9g
Carbohydrates: 50.8g (5.1g sugars)
Fibre: 6.8g
Salt: 1.7g

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Ingredients

1kg maris piper potatoes
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
100ml dry white wine
1.5kg mussels, cleaned and de-bearded (see Know-how)

For the salsa verde

Large handful fresh soft herbs, such as parsley, mint and basil, chopped
1 tbsp dijon mustard
2 tbsp capers, drained
2 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

You’ll also need…

Large stock pot or flameproof casserole with a tight-fitting lid

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Method

Heat the oven to 200°C/180°C fan/gas 6. Cut the potatoes into thin chips (leave the skins on if you like) and toss with 2 tbsp of the olive oil, then spread on a large baking tray. Sprinkle with salt and cook in the oven for 30-35 minutes, turning occasionally, until crisp and golden.
Meanwhile, mix all the ingredients for the salsa verde in a small bowl, season and set aside.
Heat the remaining 1 tbsp olive oil in a large pot/casserole over a medium heat. Add the onion and cook gently, stirring occasionally, for 10 minutes until softened. Add the garlic and cook for 1-2 minutes more. Turn up the heat, add the wine and bring to the boil, then add the mussels, cover immediately with the lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

Discard any unopened mussels (see Know-how), then stir in the salsa verde. Serve in warmed soup bowls with the chips alongside.

Recipe from February 2019 Issue

Nutrition

Nutrition: per serving

Calories: 510kcals
Fat: 19.5g (2.9g saturated)
Protein: 24.9g
Carbohydrates: 50.8g (5.1g sugars)
Fibre: 6.8g
Salt: 1.7g

delicious. tips

Scrub the mussels under cold running water and pull off any thread-like ‘beards’. Discard raw mussels with broken shells or open mussels that don’t close when tapped firmly on the work surface. Once they’re cooked, discard any that haven’t opened.