Belgian-style mussels and chips

Serve the mussels piping hot with fresh lemon or lime wedges.

 Less than 30 minutes

Serves 4

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Ingredients:

  • 1 packet (1kg) PnP oven chips
  • Glug olive oil
  • Small handful rosemary leaves
  • Large knob butter
  • 4 large cloves garlic, finely chopped
  • 2 stalks celery, diced
  • 1 small onion, diced
  • 1 cup (250ml) Weiss beer (we used CBC Amber Weiss)
  • 2 packs (800g each) half shell mussels, defrosted
  • Handful fresh parsley, chopped
  • Milled black pepper 
  • Mayonnaise, to serve with chips (optional)

Method

  1. Preheat oven to 220°C.
  2. Toss chips on a large baking tray with olive oil and rosemary.
  3. Bake until golden and crispy, tossing occasionally.
  4. Heat butter in a large pot with a tight fitting lid.
  5. Sauté garlic, celery and onion until soft.
  6. Pour in beer and bring to the boil.
  7. Add mussels and steam for 3-4 minutes until completely heated.
  8. Stir though parsley and season with pepper.
  9. Serve immediately with chips and mayonnaise.

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