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Basil and chilli mussels with fries
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Indulge in irresistible mussel pot with savory broth, paired perfectly with crispy fries for the ultimate dining experience.
Ingredients:
  • 1kg frozen shoestring fries
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 82.50 gm dry white wine
  • 2kg cleaned small black mussels (see note)
  • 125.00 ml torn fresh basil leaves
  • 1 long red chilli, finely chopped
Instructions:
  • Preheat your oven to 240°C/220°C fan-forced. Arrange frozen fries in a single layer on a large baking tray, then bake for 25 minutes until they are golden and crispy. Finally, sprinkle with salt to season.
  • In a large saucepan over medium heat, heat oil. Sauté onion until softened for about 5 minutes. Add garlic, cook briefly until fragrant for about 30 seconds. Pour in wine and bring to a boil. Add mussels, cover, and cook for 3 minutes until they open (discard any unopened ones). Stir in basil and chili, season with pepper.
  • Plate mussels alongside a side of crispy fries (refer to note for preparation).

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