Mussels & Fries with Avocado Aioli
Prep Time
Serves
Cooking Mode
1 lb yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
½ cup olive oil, divided
1 tsp salt, divided
1 ripe avocado, pitted and peeled
3 tbsp lemon juice
1 tbsp Dijon mustard
4 cloves garlic, minced, divided
1 onion, finely chopped
2 lb mussels
1 cup dry white wine
1 lb yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
½ cup olive oil, divided
1 tsp salt, divided
1 ripe avocado, pitted and peeled
3 tbsp lemon juice
1 tbsp Dijon mustard
4 cloves garlic, minced, divided
1 onion, finely chopped
2 lb mussels
1 cup dry white wine
Directions
1Preheat oven to 425ºF (220ºC). Toss potatoes with 2 tbsp (30 mL) oil and ½ tsp (2 mL) salt. Arrange on parchment-lined baking sheet. Bake, turning fries over once, 25 to 30 min. or until golden brown and tender.
2Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.
3Meanwhile heat remaining oil in Dutch oven or large saucepan set over medium-high heat. Add onion and remaining garlic. Cook, stirring, 2 to 3 min. or until onions are tender. Add mussels, wine and remaining salt. Reduce heat to medium. Cover and steam mussels 5 to 8 min., or until mussels open. Discard any that do not open.
4Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).
Tips
1
To make sure to cook only live mussels, do the "tap test": Firmly tap shells on chopping board or counter and discard any that don’t close.
Disclaimer
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Personal Note
Personal Note
