Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
Fresh mussels and chips

Fresh mussels and chips

Servings: 8

Ingredients

CHIPS:
5 large potatoes
2 litres sunflower oil
NOMU MAYU, to serve

FRESH MUSSELS:
1 tbsp butter
1 small onion, finely diced
1 tsp NOMU Seafood Rub or Seafood & Fish Grinder
NOMU Sea Salt and NOMU Black Pepper
1 cup white wine
2kg fresh mussels

Directions

Peel the potatoes and slice into thick rustic chips. Heat the oil in a deep frying pan. When the oil is ready, add the chips but be careful not to overload the pan otherwise they will not brown sufficiently. Fry the chips for 10 minutes, then remove with a slotted spoon and drain on paper towel. Once cooled, fry again until golden brown and crispy. Drain once again on paper towel and keep warm in a hot oven until the mussels are ready.

For the mussels, sauté the onion with the butter until translucent. Add the NOMU Seafood Rub or Grinder, as well as a generous grinding of Sea Salt and Black Pepper, and stir to combine. Add the white wine and bring to a boil. Allow the alcohol to cook off for a minute before adding the mussels.

Pop the lid on and allow the mussels to steam until their shells have all opened. This should take approximately 7-10 minutes. Discard any mussels that have not opened in the steaming process.

Drain the mussels and serve on a large platter with the homemade chips and plenty of NOMU MAYU on the side.

Ingredients

CHIPS:
5 large potatoes
2 litres sunflower oil
NOMU MAYU, to serve

FRESH MUSSELS:
1 tbsp butter
1 small onion, finely diced
1 tsp NOMU Seafood Rub or Seafood & Fish Grinder
NOMU Sea Salt and NOMU Black Pepper
1 cup white wine
2kg fresh mussels

Directions

Peel the potatoes and slice into thick rustic chips. Heat the oil in a deep frying pan. When the oil is ready, add the chips but be careful not to overload the pan otherwise they will not brown sufficiently. Fry the chips for 10 minutes, then remove with a slotted spoon and drain on paper towel. Once cooled, fry again until golden brown and crispy. Drain once again on paper towel and keep warm in a hot oven until the mussels are ready.

For the mussels, sauté the onion with the butter until translucent. Add the NOMU Seafood Rub or Grinder, as well as a generous grinding of Sea Salt and Black Pepper, and stir to combine. Add the white wine and bring to a boil. Allow the alcohol to cook off for a minute before adding the mussels.

Pop the lid on and allow the mussels to steam until their shells have all opened. This should take approximately 7-10 minutes. Discard any mussels that have not opened in the steaming process.

Drain the mussels and serve on a large platter with the homemade chips and plenty of NOMU MAYU on the side.

Shop the products

You may also like

/5
/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips