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Ingredients
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Mussels
Fries
Mustard Frills
Method
Preparing the Mussels
- 1
Clean the Mussels
Rinse the fresh mussels under cold water, scrubbing the shells to remove any debris. Remove the beards (the fibrous strands) by pulling them away from the shell.
- 2
Cook the Mussels
In a large pot, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the white wine and bring to a simmer.
- 3
Add Mussels
Add the cleaned mussels to the pot and cover with a lid. Steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- 4
Garnish and Serve
Remove the mussels from the pot and transfer to a serving dish. Drizzle with horseradish cream and sprinkle chopped chives over the top.
Preparing the Fries
- 5
Cut the Potatoes
Peel the large potatoes and cut them into uniform sticks, about 1/4 inch thick.
- 6
Season the Fries
In a large bowl, toss the potato sticks with olive oil, salt, and black pepper until evenly coated.
- 7
Bake the Fries
Preheat the oven to 425°F (220°C). Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
Making the Mustard Frills
- 8
Prepare the Mustard Frills
In a small bowl, mix the Dijon mustard with a splash of water to make it more spreadable. Arrange the mustard greens or microgreens on a plate.
- 9
Serve
Serve the mustard frills alongside the mussels and fries for a fresh garnish.
