Ingredients
- Potatoes (1kg)
- Mussels (2kg)
- Onion (1)
- Celery (4 stalks)
- Butter (large knob)
- Pepper
- Frying oil (2l)
- Mayonnaise
- Beer (as much as you want)
- Milk (large glass)
- Salt
Preparation
- Cut the potatoes into fries (in the thickness you prefer).
- Rinse the mussels twice in cold water and remove the "beard".
- Peel the onion and chop it together with the celery.
- Preheat your fryer to 160°C.
Ready-Steady-Cook
- Fry the fries and let them drain on kitchen paper.
- Put a large pot on the heat and sauté the onion and celery in a generous amount of butter.
- Add the mussels and season with pepper. Let them cook for about 5 minutes.
- Shake them, then let them simmer for a few more minutes until all the mussels are open.
- Fry the fries until golden brown at 190°C, then let them drain again on kitchen paper.
- Serve with a good dollop of Bister mayonnaise with Eggs and a cold beer, and your day will be perfect!
Snack & Tip: If you have leftover mussels and liquid, remove the mussels from their shells and put a pot on the heat. Sauté some onion, celery, and garlic in butter, add some flour and cook for a bit. Then pour in the leftover mussel liquid (don't pour everything in, as there might be sand) and mix with a whisk. Let it simmer for about 10 minutes and strain. Put it back on the heat, add a splash of cream and mix. Taste and season if necessary, with pepper and salt. Finally, add the mussels and there you have it, a delicious mussel soup!