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Creamy dill mussels with sour cream and chive fries
Ingredients
Chive fries:
- 2 russet potatoes, peeled, cleaned, and cut
- 2 tablespoons (30 milliliters) freeze-dried chives
- Salt
- 2 tablespoons (30 milliliters) sour cream
- 2 tablespoons (30 milliliters) extra-virgin olive oil
- Garlic, chopped
Dill mussels:
- 2 tablespoons (30 milliliters) olive oil
- 1 leek, diced
- 1/2 teaspoon (2.5 milliliters) chilli flakes
- 3 garlic cloves, minced
- 1 teaspoon (5 milliliters) salt
- 1 1/2 cups (375 milliliters) dry white wine
- 680 grams mussels, cleaned and de-bearded
- 1/2 cup (120 milliliters) heavy cream
- 1/4 cup (60 milliliters) white wine vinegar
- 1 cup (250 milliliters) fresh dill, chopped
Directions
- Preheat the oven to 325˚F (165˚C).
- Wash and peel the potatoes.
- Cut into thin strips, about five centimeters.
- Soak in cold water for 10-15 minutes.
- Pat them completely dry and place in a large bowl.
- Add chives, salt, sour cream, and oil to the potatoes and toss.
- Add chopped garlic and toss again.
- Transfer to a baking sheet.
- Cook in the oven for 30-40 minutes until crispy and golden, turning once.
- Scrub the mussels under cool water, discarding any with broken or cracked shells.
- Heat olive oil over medium-high heat in a wok, or a large pot.
- Add leeks, garlic, chilli flakes, and a dash of salt. Cook until softened and lightly browned, about five to seven minutes.
- Add white wine.
- Add mussels to the wok and cover for until all mussels are open, about five minutes.
- Remove fries from the oven and season with salt.
- Cover with foil and all the fries to rest for five minutes before serving.
- Remove mussels to a bowl, using a spider or slotted spoon. Discard any mussels that have failed to open.
- Add heavy cream to the wok and allow it to cook down.
- Add white wine vinegar, and place mussels back in wok. Add chopped dill and toss.
- Transfer the mussels to a large bowl and serve with chive fries.
