Mussels And Chips Recipe

Prep and blanch potatoes

Cut peeled potatoes into 1cm wide chips. Rinse in cold water until water runs clear to remove starch. Place chips in a pot of cold salted water, bring to a gentle simmer and cook for 4–5 minutes until just tender but not falling apart. Drain and spread on a tray to dry; refrigerate or chill for 20–30 minutes to firm up (or up to overnight).

First fry (blanch fry)

In a deep heavy pot or fryer, heat vegetable oil to 130°C (266°F). Fry the chilled chips in batches for 4–6 minutes until cooked through but pale. Remove and drain on paper towels.

Second fry (crisp)

Raise oil temperature to 185°C (365°F). Fry chips again in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels and immediately season with sea salt.

Combine the finely chopped green chilies, minced lemongrass, minced shallot, lime juice, fish sauce, and caster sugar in a small bowl. Stir until sugar dissolves. Taste and adjust balance — add more lime juice for acidity, a pinch more sugar if too sharp, or a few drops more fish sauce for saltiness. Stir in the teaspoon of neutral oil (if using) and the chopped cilantro. Season with 1/4 tsp sea salt. Let the salsa rest at room temperature for at least 10 minutes for flavors to meld; refrigerate briefly if prepared ahead.

Inspect mussels and discard any that remain open after a firm tap. Rinse mussels under cold water and scrub shells if needed; remove any remaining beards.

In a large wide saucepan or deep skillet, heat olive oil and 1 tbs butter over medium heat until butter foams. Add sliced shallots and cook gently for 2–3 minutes until softened but not browned. Add chopped garlic and sliced bruised lemongrass; cook for 30–45 seconds until fragrant.

Pour in the white wine and bring to a simmer. Add 1 tsp sea salt and 1/2 tsp black pepper. Increase heat to medium-high and add the cleaned mussels. Cover the pan with a tight-fitting lid and steam for 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain closed after steaming.

Remove lid and stir in the remaining 1 tbs butter to create a glossy sauce. Taste the cooking liquid and adjust seasoning with a little more salt or pepper if needed. Spoon the mussels and some of the cooking liquid into a shallow bowl.

Spoon a generous tablespoon of the green chili and lemongrass salsa over the mussels (or serve the salsa on the side). Garnish with chopped cilantro and serve lime wedges alongside.