Oriental Mussels and Chips

Total time 35 mins
15 mins preparation time
20 mins cooking time

If you like seafood, you'll love this steamed mussels recipe. The white wine and garlic cooking liquor is given an oriental twist with a dash of Kikkoman soy

Ingredients

2 portion(s)
2 
large baking potatoes
1 tbsp
olive oil
500 g
fresh mussels
1 
shallot, finely chopped
1 
garlic clove, crushed
1 tsp
chopped fresh ginger
 ½ 
red chilli, de-seeded and finely chopped
15 g
butter
50 ml
white wine
1 tsp
brown sugar
juice of 1/2 lime
1 handful
of chopped coriander

Preparation

Step 1

Pre-heat the oven to 200°C / Gas 6.

Step 2

Top and tail the potatoes and slice into chunky chip shapes. Place the potatoes into a pan of cold water bring to the boil.

Step 3

Simmer for 2 minutes then drain into a colander. Pop the potatoes onto an oven tray. Drizzle over the olive oil and cook in the oven for 20 minutes, turning every so often until crispy.

Step 4

Meanwhile, scrub the mussels in cold water and discard any that are open. Heat a large frying pan with the butter and gently fry the shallots, ginger, chilli and garlic for 2 minutes) making sure not to brown, then add the white wine, soy sauce and sugar. Bring to the boil before adding the mussels. Cover with a lid and cook until the mussels begin to open (roughly 5 minutes).

Step 5

Finish with a squeeze of lime juice, coriander and serve alongside the chunky chips. The beauty of this dish is to dip the chips into the sauce.

Recipe-ID: UK21

Recipe as PDF

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Pre-heat the oven to 200°C / Gas 6.

Top and tail the potatoes and slice into chunky chip shapes. Place the potatoes into a pan of cold water bring to the boil.

Simmer for 2 minutes then drain into a colander. Pop the potatoes onto an oven tray. Drizzle over the olive oil and cook in the oven for 20 minutes, turning every so often until crispy.

Meanwhile, scrub the mussels in cold water and discard any that are open. Heat a large frying pan with the butter and gently fry the shallots, ginger, chilli and garlic for 2 minutes) making sure not to brown, then add the white wine, soy sauce and sugar. Bring to the boil before adding the mussels. Cover with a lid and cook until the mussels begin to open (roughly 5 minutes).

Finish with a squeeze of lime juice, coriander and serve alongside the chunky chips. The beauty of this dish is to dip the chips into the sauce.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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