Mussels with salsa verde and olive oil chips

A sharp salsa verde gives a smart update to a thrifty supper of moules frites – aka mussels and chips

www.deliciousmagazine.co.uk

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Cooking time:

FEATURED PRODUCT

Mussels in
Chimichurri Sauce

Ingredients

  • 1kg maris piper potatoes
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 100ml dry white wine
  • 1.5kg mussels

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

How to cook

  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. Stir the mussels in the salsa verde. Serve in warmed soup bowls with the chips alongside.

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