FRESH MUSSELS, CHIPS AND HOMEMADE MAYONNAISE

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Servings: 8

Ingredients

5 large potatoes
2 litres sunflower oil
2kg fresh mussels
1 tbsp butter
1 small onion, finely diced
1 cup white wine
 
MAYONNAISE
2 egg yolks
2ml mustard powder
1 tsp sugar
2 tsp white wine vinegar
165ml sunflower oil

Directions

FRESH MUSSELS AND CHIPS

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.

In a separate large pot, sauté the onion 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 the 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 the shells of the mussels 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 mayonnaise.

HOMEMADE MAYONNAISE

In a large jug, combine the oils. In a food processor mix the egg yolks, the mustard, the sugar, the salt and the white wine vinegar together. Keep the food processor running while you slowly add 1 teaspoon of oil at a time. When the mixture starts thickening you can increase to 1 tablespoon of oil.

Keeping whisking the mayonnaise until all the oil has been added and is thick in texture. Place the mayonnaise in a bowl and refrigerate for an hour before using.

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