Mussels with sauce and homemade chips
3 servings
55 minutes
Mussels with sauce and homemade chips is an elegant dish of European cuisine that combines the freshness of seafood and the crispy texture of potato wedges. The history of mussels in cooking dates back to medieval Europe, where they were considered a delicacy of coastal regions. In this recipe, mussels are simmered in white wine with garlic and onion, absorbing the aromas of fragrant herbs. Crème fraîche adds creamy tenderness to the sauce, enhancing the natural flavor of the mollusks. Homemade potato chips baked to a golden crust create a perfect complement, adding contrast in texture. The dish is ideal for a cozy dinner or festive table where harmony of flavors and sophistication in presentation are valued.
1
Preheat the oven to 180 degrees. Without peeling the potatoes, cut them into small wedges and place them on a baking sheet, drizzle with olive oil, sprinkle with salt, and mix. Bake in the oven for 40 minutes until golden brown. Stir occasionally.
- Potato: 4 pieces
- Olive oil: 1 tablespoon
- Sea salt: to taste
2
Meanwhile, heat sunflower oil in a large skillet and sauté finely chopped onion and minced garlic for 10 minutes, add wine and a few sprigs of parsley, bring to a boil, reduce heat, and add mussels. Cover with a lid. Cook for 5 minutes until the shells open, removing any that do not.
- Sunflower oil: 4 tablespoons
- Spring onion: 2 stems
- Garlic: 2 cloves
- Dry white wine: 600 ml
- Parsley: to taste
- Mussels in the shell: 2 kg
3
Strain into a colander to drain excess juice into a bowl. Pour the liquid into a clean pan, bring to a boil, and cook until reduced by half. Lower the heat and add crème fraîche, salt, and spices.
- Creme fraiche: 3 tablespoons
- Sea salt: to taste
4
Transfer the mussels to a small serving pot, garnish with fresh rosemary sprigs. Serve with potato chips and crème fraîche sauce.
- Mussels in the shell: 2 kg
- Fresh rosemary: to taste
