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Mussels with salsa verde and olive oil chips

A sharp salsa verde gives a smart update to a thrifty supper of moules frites – aka mussels and chips!

A sharp salsa verde gives a smart update to a thrifty supper of moules frites – aka mussels and chips!

Ingredients

For the salsa verde

You’ll also need…

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Heat the oven to 200°C/180°C fan/gas 6. Cut the potatoes into thin chips (leave the skins on if you like) and toss with 2 tbsp of the olive oil, then spread on a large baking tray. Sprinkle with salt and cook in the oven for 30-35 minutes, turning occasionally, until crisp and golden.
Meanwhile, mix all the ingredients for the salsa verde in a small bowl, season and set aside.
Heat the remaining 1 tbsp olive oil in a large pot/casserole over a medium heat. Add the onion and cook gently, stirring occasionally, for 10 minutes until softened. Add the garlic and cook for 1-2 minutes more. Turn up the heat, add the wine and bring to the boil, then add the mussels, cover immediately with the lid and cook for 3-4 minutes, shaking the pan occasionally, until all the mussels have opened.

Discard any unopened mussels (see Know-how), then stir in the salsa verde. Serve in warmed soup bowls with the chips alongside.

Nutrition: per serving

Scrub the mussels under cold running water and pull off any thread-like ‘beards’. Discard raw mussels with broken shells or open mussels that don’t close when tapped firmly on the work surface. Once they’re cooked, discard any that haven’t opened.