Mussels and Chorizo with Fries and Garlic Mayonnaise
Photography Minka Firth.
Serves: 4
INGREDIENTS
kilogram floury potatoes e.g. Agria, peeled
2 tablespoons olive oil
1 tablespoon butter
Mussels
48 mussels 1 onion, thinly sliced 1 red capsicum, thinly sliced 2 cloves garlic, crushed 1 teaspoon ground cumin
1 tablespoon grated fresh ginger
2 chorizo sausages, sliced on the diagonal
2 bay leaves
125 mls white wine or vegetable stock
1⁄4 cup roughly chopped flat-leaf parsley
Mayonnaise
1 cup good quality mayonnaise
3 cloves garlic, crushed
METHOD
Potatoes: Cut the potatoes into wedges. Cook in a pot of boiling, salted water until 3⁄4 cooked. Drain well. Heat the oil and butter in a large sauté pan and add the potatoes. Season well and cook on both sides until crispy and golden brown. Drain on paper towels and keep warm.
Mussels: Scrub the mussels and pull off the beard. Heat the oil in a large heavy-based pan. Sauté the onion, capsicum, garlic, cumin, ginger, chorizo and bay leaves until the onion is soft. Add the wine or stock and bring to the boil. Tip in the mussels, cover and cook for 5-8 minutes or until the mussels have opened. Discard any mussels that don’t open.
Mayonnaise: Combine the mayonnaise and garlic in a bowl and season with freshly ground pepper.
To serve: Pile the mussels into warm serving bowls. Stir the parsley through the pan juices and spoon these over the mussels. Serve with the crispy fries and garlic mayonnaise. Serves 4
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