Mussells In Wine With Chips

• porsi: 4

Bahan-bahan

For the roast chips:

800g potatoes, chipped (or about 4 medium-large potatoes)

5 tbsp olive oil

Salt and pepper

Generous sprig of fresh rosemary

For the mussels:

1½kg mussels, scrubbed clean and beards removed

25g butter (or oil)

2 garlic cloves, peeled and finely sliced

Salt and pepper

200ml white wine

Handful of fresh parsley leaves,

roughly chopped

Petunjuk

1 Preheat the oven to 220°C/200°C fan/gas mark 7.

2 Wash and chip the potatoes, dry in a tea towel, then put into a bowl and cover them with the olive oil.

3 Turn the potatoes into a non-stick roasting pan. Sprinkle with salt, black pepper and rosemary leaves, then toss so they don't stick together.

4 Roast for 30-35 minutes until golden and cooked, turning them after the first

20 minutes.

5 Give the mussels a rinse in a sink of cold water. Discard any that do not shut when tapped against the edge of the sink or any that have broken shells. Drain.

6 Heat a large saucepan with a lid over a medium heat. Once hot, add the butter and garlic along with a pinch of salt and stir around over the heat for two minutes until softened but not colouring.

7 TIP in the mussels and pour in the wine along with a little bit of salt and pepper. Turn up the heat so that the wine starts to bubble. Stir, then cover with the lid and leave to steam over the heat for four minutes, shaking once or twice. Remove the lid and check to make sure the majority of the mussels are opened. If they aren't, return the lid and cook for a further couple of minutes.

8 Stir the opened mussels around in the sauce. Discard any mussels that haven't opened. Sprinkle in the parsley. Taste and adjust the seasoning if necessary, and serve immediately.