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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
NOMU Black Pepper
NOMU Sea Salt
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 in a separate pot until translucent. Add the NOMU Seafood Rub, as well as a generous grinding of NOMU 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 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
NOMU Black Pepper
NOMU Sea Salt
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 in a separate pot until translucent. Add the NOMU Seafood Rub, as well as a generous grinding of NOMU 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 NOMU MAYU on the side.

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