Irenes Mussels and frites
A delicious recipe on YumPlanner
By stuart radforth | Prep: 30 min | Cook: 30 min | Serves: 2
Tags: Lunch, Dinner, Diplomatic, French, Nut-Free
Ingredients
- 400 g fries
- 2 pcs onion
- 1 pcs garlic cloves
- 1 pcs carrot
- 1 pcs celery
- 1 tsp oregano
- 1 tsp basil
- 1 pcs clove
- 1 tbsp vinegar
- 1 tsp salt
- 0.5 tsp black pepper
- 30 g butter
- 1.5 tbsp flour
- 1 tsp parsley
- 2 pcs egg yolks
- 200 ml white wine vinegar
- 3 tbsp cream
- 1 pcs chicken stock cube
- 1000 g mussels
- 2000 ml water
Instructions
- Start baking skinny fries in the oven as per the packaging.
- Boil together for 1 hour to make Pot A. 1 onion 1 clove of garlic 1 carrot 1 celery Oregano and Basil 1 clove 1 tablespoon of vinegar 1 teaspoon of salt 0.5 teaspoon of ground black pepper.
- Pot B: Use these ingredients 30g of butter 1.5 tablespoons of flour 1 teaspoon chopped parsley 2 egg yolks 1 glass of white wine vinegar 3 tablespoons of Cream 1 chicken stock cube. Mix butter and flour into a paste and add cream & mix parsley, wine, stock cube, egg yolks, and slowly mix for 3 minutes.
- Wash mussels in pan of water, strain and drain. Discard any broken mussels Boil these mussels in Pot A for 5 minutes
- Strain half of the liquid from the muscles and add to Pot B. Stir gently for 3 minutes. Then add the remaining amount so everything is in one pot and heat on a low heat for 3-5 minutes until the mussels have opened and the sauce is warm and thickened.
- Top with Parsley and serve with the chips.