Mussels with salsa verde and olive oil chips recipe
A sharp, herby salsa verde provides a clever update to a thrifty supper of the French classic, moules frites – aka mussels and chips!
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Cooking tools:
- Oven
- Baking sheet
- Stockpot
- Flameproof casserole
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Ladle
- Soup bowl
- Kitchen timer
- Colander
- Stove
- Kitchen towel
Ingredients
- 1kg maris piper potatoes
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, crushed
- 100ml dry white wine
- 1.5kg mussels, cleaned and de-bearded (see Know-how)
- Large handful fresh soft herbs, such as parsley, mint and basil, chopped
- 1 tbsp dijon mustard
- 2 tbsp capers, drained
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- You’ll also need…
- Large stock pot or flameproof casserole with a tight-fitting lid
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