Spicy mussel pan with Flemish fries
A spicy mussel casserole with cream, wine, and vegetables. Served with thick (Flemish) fries and mustard mayo.
We prepare this spicy yet creamy mussel casserole with cream, wine, and vegetables. Served with Flemish fries and mustard mayonnaise, you're guaranteed to hit the mark!
Preparation
Preheat the oven to 200°C (400°F). Cut the potatoes into 0.5 cm thick slices. Then cut them into 1 cm thick fries. Place the fries on a baking sheet lined with parchment paper, making sure they're not overlapping. Drizzle the olive oil and 1 teaspoon of salt over the fries. Bake the fries in the preheated oven for 35 minutes, turning them once halfway through.
Rinse the mussels under cold running water in a colander. Discard any that are damaged or open. Mussels should close when tapped; if not, discard them.
Peel and finely chop the garlic cloves. Heat the butter in a pan and sauté the onion, garlic, and vegetables until translucent. Add the cream, wine, remaining salt, black pepper, Mussel Mix, and the mussels. Cover the pan and cook over low heat for 5-8 minutes, or until the mussels have opened. Shake the pan occasionally to distribute the sauce and vegetables evenly.
Make a sauce with the mustard, mayonnaise, and lemon juice. Coarsely chop the parsley.
Serve the mussels with the parsley, mustard mayo, and fresh Flemish fries. Serve the fries with coarse sea salt.
Variatietip
Frituur de frieten als je ze extra krokant wilt hebben.
Ingredients
- 1 kg grote kruimige aardappelen
- 3 el olijfolie
- 2 tl zout
- 2 kg verse mosselen
- 2 tenen knoflook
- 25 g roomboter, ongezouten
- 300 g gesneden ui
- 300 g fijne soepgroenten
- 500 ml verse slagroom
- 200 ml droge witte wijn
- 1 tl Zwarte peper
- 1 zakje Mix voor Mosselen
- 2 el Dijonmosterd
- 3 el mayonaise
- 1 el citroensap
- 10 g verse krulpeterselie
- 1 tl grof Zeezout
Supplies
- Grote soeppan
- Vergiet
- Bakplaat
- Bakpapier
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