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Cory Walby - BALLIN MUSSELS AND FRIES

Ingredients

2lbs Fresh Mussels - De-bearded and cleaned

2 tbsp Butter - SALTED PLEASE

1 large Shallot - Fine dice

3 cloves of Garlic - Diced

1 Leek - only the Light Green and White parts - Thin Chopped

1 Pint - Lager — I used a local brewery CAMP BEER

Salt and Pepper to taste

Loaf of French Bread or a Baguette

Chopped Flat Leaf Parsley to Finish

Shoe String Fries to eat and dip with!

 

For the Mayo

1 1/2 tbsp Dijon

1 Egg Yolk

Salt and Pepper to taste

2 tsp Chipotle Pepper

2 tbsp White Wine Vinegar

1 tbsp Lemon Juice

1 cup Grapeseed Oil

 

 

Let’s Begin!

  1. Heat up a deep sided pan on medium. Once pan has come to heat, add your butter and saute your Shallot and Leek till they have softened. Add your Garlic and give it a mix in. Continue to saute till the Garlic is fragrant.

  2. Turn the heat up to a Medium High, and drop in your cleaned Mussels. Give the pan a toss and add the Lager into the pan. Give it a mix up and put a lid on it. Let the Mussels steam for about 5-6 min till they begin to open up.

  3. Dump the whole pan into a BIG bowl, finish with Parsley and serve with Shoe String Fries!

Now, if you want the recipe for the Mayo, here ya go!!

  1. In a Food Processor ( or do it like me in a big bowl with a whisk and a sore Shoulder after ), add all the ingredients expect for the oil. Pulse it up until just combined and the Yolk is mixed in.

  2. Now,on a blend setting, slowly add the oil. VERY gradual until the mayo is emulsified (smooth and very creamy). Serve with the Fries! Or on whatever else you want to slather it on!

Enjoy!!

 

Credit - Cory Walby - Bokashi Steel Pro Team Chef

Instagram - @saturday_night_test_kitchen

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