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🍽️ Crispy Fries with Fresh Mussels

680 kcal · 30 min · 4 servings

Ingredients

• 1.5 l Frying oil
• 1 kg large, waxy potatoes
• Salt
• 2 kg Mussels
• 1 Garlic clove
• 2 tbsp Olive oil
• 150 ml White wine
• Sea salt
• Pepper (from the mill)
• 1 sprig Parsley
• 1 tbsp Watercress

Instructions

1. 1. Preheat your deep fryer to 170 degrees Celsius. Alternatively, heat plenty of oil in a large pot. Test the heat by dipping the end of a wooden spoon handle into the oil: If small bubbles rise, the oil is ready.
2. 2. Rinse the mussels thoroughly under running water. Pull off the tough beards attached to the shells.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Heat some oil in a pot and sauté the chopped garlic briefly.
5. 5. Deglaze the mixture with white wine.
6. 6. Season with salt and pepper to taste.
7. 7. Add the chopped parsley to the broth.
8. 8. Place the mussels into the pot.
9. 9. Cover the pot and steam the mussels for about 6 minutes.
10. 10. Check the mussels: They are done when all shells have opened.
11. 11. Remove any mussels that are still closed after cooking and discard them.
12. 12. Peel the potatoes.
13. 13. Cut the potatoes into sticks (fry shape).
14. 14. Dry the potato sticks thoroughly with a kitchen towel.
15. 15. Add the potatoes in batches to the hot oil.
16. 16. Fry the fries for 3 to 4 minutes until golden brown.
17. 17. Remove the fries from the oil and let them drain in a sieve.
18. 18. Season the fries with salt immediately after frying.
19. 19. Sprinkle the cooked mussels with cress.
20. 20. Serve the mussels together with the french fries.

Nutrition per serving

• kcal: 680
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 65 g