Serves 4
You’ll need: McCain Rosemary & Garlic Sweet Potato Fries; 800g half shelled mussels; 2 tablespoons butter and a dash of olive oil; 4 cloves garlic crushed; juice of 1 lemon; 1 onion finely diced; half a bunch parsley, chopped; 250ml cream; 250ml white wine; 1 chicken stock cube; salt and pepper.
How to:
Cook McCain Sweet Potato Fries according to package instructions.
Heat a saucepan over medium heat, add butter and a touch of olive oil. Add the onion, allow to cook until translucent. Add garlic, cook for a minute (don’t let it burn).
Add white wine and reduce (about 5 minutes). Add the stock cube, lemon juice and cream. Allow the sauce to thicken.
Season with salt and pepper and switch off.
Rinse the mussels thoroughly in a colander and throw them into the pot and cover. Turn on the heat and simmer for 8 minutes.
Sprinkle with chopped parsley. Check the seasoning.
Serve hot with McCain Crispy Potato Fries and crispy bread of your choice for that mouth-watering sauce.
* Recipe & image by McCain.
