Mussel Pot 'N Sweet Potato Fries
Ingredients
McCain Rosemary & Garlic Sweet Potato Fries
800 grams half shelled mussels
2 tablespoons butter and a dash of olive oil
4 cloves garlic crushed
Juice of 1 lemon (I always use fresh)
1 onion finely diced
Half a bunch parsley
250 ml cream
250 ml white wine (I drank the rest!)
1 chicken stock cube
Salt and pepper
Servings
4
Products we used
Directions
Prep Time: 10 - 12 minutes
Total Time: 25 - 30 minutes
- Cook McCain Sweet Potato Fries according to package instructions
- Heat a saucepan over medium heat, add butter and a touch of olive oil
- Add onions, allow to cook until translucent
- Add garlic, cook for a minute (don’t let it burn)
- Add white wine and reduce (about 5 minutes)
- Add stock cube, lemon juice and cream
- Allow the sauce to thicken
- Season with salt and pepper and switch off
- Rinse the mussels thoroughly in a colander and throw them into the pot and cover.
- Turn on the heat and simmer for 8 minutes.
- Sprinkle with chopped parley
- Check seasoning
- Serve hot with McCain Crispy Potato Fries and crispy bread of your choice for that mouth-watering sauce
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
#Sweet Potato Fries #mussels