Salt Spring Island Mussels Recipe

Inspired by Shelter Restaurant

Time1h

Serves4

CHIMICHURRI & BUTTER. HOUSE-CUT FRIES & DIJON AIOLI.

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Ingredients

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Mussels

2 pounds Fresh mussels

4 tablespoons Butter

1 cup Chimichurri sauce

Fries

4 medium Russet potatoes

4 cups Tuscany sunflower oil

1 teaspoon Celtic sea salt

Dijon Aioli

1 cup Mayonnaise

2 tablespoons Dijon mustard

2 cloves Garlic, minced

1 tablespoon ReaLemon lemon juice

to taste Celtic sea salt

Method

Mussels Preparation

Clean the Mussels

Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards if necessary.

Cook the Mussels

In a large pot, melt the butter over medium heat. Add the cleaned mussels and pour in the chimichurri sauce. Cover and steam for about 5-7 minutes or until the mussels open. Discard any mussels that do not open.

Fries Preparation

Prepare the Potatoes

Wash and cut the russet potatoes into thin strips for fries. Soak them in cold water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Drain and dry the potatoes thoroughly. Fry them in batches until golden brown and crispy, about 4-6 minutes. Remove from oil and drain on paper towels, then season with salt.

Dijon Aioli Preparation

Mix the Aioli

In a bowl, combine mayonnaise, Dijon mustard, minced garlic, lemon juice, and salt. Whisk together until smooth. Adjust seasoning to taste.