|per 100 g||Total Recipe|
|Gross weight||100 g||1635 g|
|Energy||329 kJ / 79 kcal||5365 kJ / 1283 kcal|
|Sat. fat||1 g||5 g|
|Unsat. fat||1 g||6 g|
|Fibre||1 g||10 g|
|Salt||226 mg||3690 mg|
1 kgblue mussel
202 mlwine, table, white, Chardonnay
5 gCelery Leafs
1.6 kgTotal recipe weight
Prepare the chips and heat the oil 180 °C / 356 °F, The chips need about the same time to cook so you prepare them together with the mussels.
Wash the mussels in water and discard any mussels which stay floating, they might be off.
Cut the all the herbs and vegetables and mix them with the mussels in the mussel pan. Add the wine and place on high heat.
Bring to a boil, most of the mussels wil be steamed not cooked so tightly seal the pan with the lid. Altogether this should take about 4 minutes. You should see steam coming from the lid and should given the pan a shake holding the lid tightly on, too cook the mussels evenly.
When cooked the mussels wil be open and they are ready to serve. Don`t over cook them, they wil become rubbery.
Discard any mussel which has not opened as they might be off, and give you a bad experience.
Serve with tasty dips like mustard mayonaise, aioli, cocktail sauce, etc. (check out Truola.com for some tasty dips.
If you want to eat this dish authentically, leave your fork away. Instead use a mussel shell to to take these little delicacies from their shells.