Ingredients
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Fries
Mussels
How it's done
Fries
Preheat the oven to 60°C, warm the bowls and plates. Rinse the potato sticks in cold water, drain, thoroughly pat dry on a towel. Fill a pot half full with the oil and heat it to 160°C. Pre-fry the potatoes in batches for approx. 3 mins. per batch; the potatoes must not take on any colour. Remove with a slotted spoon, drain on a rack lined with paper towels, leave to cool. Heat the oil to 175°C, fry the pre-fried French fries for approx. 3 mins. per batch until crispy and golden. Remove with a slotted spoon, drain on a rack lined with fresh paper towels, keep warm. Prop open the oven door slightly with a wooden spoon, season with salt.
Mussels
Scrub the mussels thoroughly under cold running water, remove the beard. Heat the butter in a large pan. Sauté the shallots and garlic. Add the mussels and parsley, cook briefly. Pour in the wine, season, cover and simmer for approx. 7 mins. Serve the mussels with the fries.
| Note: | Discard any raw, open mussels and cooked, closed mussels. These are inedible. |
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