Mussels with salsa verde and olive oil chips

Mussels with salsa verde and olive oil chips
  • Serves icon Serves 4
  • Time icon 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
Calories
510kcals
Fat
19.5g (2.9g saturated)
Protein
24.9g
Carbohydrates
50.8g (5.1g sugars)
Fibre
6.8g
Salt
1.7g

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

Method

  1. 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.
  2.  Meanwhile, mix all the ingredients for the salsa verde in a small bowl, season and set aside.
  3. 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.
  4. Discard any unopened mussels (see Know-how), then stir in the salsa verde. Serve in warmed soup bowls with the chips alongside.

delicious. tips

  1. 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.

Recipe By

The delicious. food team

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