Mussels and Chips with Mustard Mayonnaise

Ingredients for Mussels and Chips with Mustard Mayonnaise

• 1 (15- to 450g ) package frozen french chips

• 1 small onion

• 2 garlic cloves, forced through a press

• 3 tablespoons unsalted butter

• 2 teaspoons dry mustard

• 2 teaspoons water

• 120ml mayonnaise

• 240ml dry white wine

• 900g cultivated mussels, rinsed

• 2 tablespoons chopped flat-leaf parsley

• Equipment: an adjustable-blade slicer

• Accompaniment: crusty bread (preferably a baguette)

How to make Mussels and Chips with Mustard Mayonnaise

Cook french chips according to package instructions and keep warm in oven if necessary.

Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.

While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoons pepper.

Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with chips and mustard mayonnaise.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.