Bistro Mussels

Bistro Mussels

Ingredients

  • olive oil
  • ½ shallot or red onion, finely chopped
  • ¼ cup fresh chopped herbs (I used coriander, parsley and chervil)
  • zest and juice of 1 lime, plus extra for serving
  • 26-30 green-lipped mussels, cleaned, beards removed
  • 150ml white wine
  • ½ can coconut milk
  • 1 red chilli, chopped, seeds removed
  • crusty bread, to serve
  • CRISPY SPUD SKINS
  • 8-10 large Agria potatoes, washed (you want 3-4 cups of peels)
  • ¼ cup olive oil
  • salt and pepper
You can pretty much find “moules et frites” or mussels and chips in every little French coastal cafe and it can be quite an addictive dish. Languishing in the Mediterranean may be a while off, but this version is easy to put together right here at home with a tropical twist of coconut and lime. Serve with a baguette or crusty bread to mop up the salty juices, a glass or two of rosé and plenty of cold beer. Serves 4
  1. Add some olive oil and the chopped shallot or onion to a large heavy-based pan with a fitting lid. Gently sweat over a low-to-medium heat for about 5 minutes, or until slightly soft
  2. Increase the heat to medium, add the chopped herbs and lime zest, then the cleaned mussels to the pan and pour over the wine. Cover with the lid and bring to a simmer. I shake the pan a lot during this time to allow all the mussels to have contact with heat to open up. Pour over the coconut milk and a good squeeze of lime juice
  3. Continue cooking until the mussels have opened, this can take between 2 to 5 minutes. Discard any that don’t open after this time
  4. Serve the mussels in a deep bowl with extra lime heels and Crispy Spud Skins on the side. Providing plenty of napkins and a large bowl for the shells is a must
  5. FOR CRISPY SPUD SKINS: Heat the oven to 200°C fanbake. Line a large baking sheet with baking paper. Using a sharp sturdy peeler, cut large, heavy peels from your washed potatoes, trying to keep a portion of flesh on each piece. Lay on paper towels to absorb excess moisture
  6. In a bowl, toss peels with the oil, salt and pepper until thoroughly coated. Lay them out on your prepared tray and bake for 15-20 minutes stirring once or twice until they are golden and crunchy
  7. Sprinkle with a little extra salt and eat immediately

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