Ingredients
- 2 large russet potatoes, sliced into thin fries
- 200g baby chestnut mushrooms, thinly sliced
- 500g mussels in garlic/shallot sauce
- 150ml cream
- Juice of half a lemon, plus wedges to serve
- 100ml white wine
- Handful of fresh parsley, finely chopped
- 1 tbsp extra virgin olive oil
- 2 tbsp olive oil or rapeseed oil
- Salt
- Pepper
Method
- Soak the thinly sliced potatoes in cold water for 5 minutes. Drain, then pat dry with a clean tea towel.
- Add the fries to your airfryer basket and coat with 2 tbsp olive/rapeseed oil. Spread the pieces as much as possible to get the crispiest result. Cook for 20-25 minutes, or until golden and crispy.
- Meanwhile, to a large frying pan, add 1 tbsp extra virgin olive oil and the baby mushrooms. Fry over a high heat to brown for about 5 minutes.
- Reduce the heat to medium and set the browned mushrooms aside. Deglaze the pan with white wine and heat for a few minutes to cook off the alcohol.
- Next, slowly incorporate the cream whilst whisking continuously. Season with salt and pepper, then add your mussel/sauce mix into the pan.
- Cook for 5 minutes (or the time stated on the packet). Once cooked, remove from the heat and stir the lemon juice into the pan.
- Top with your browned baby mushrooms and a generous sprinkling of parsley.
- Season the fries with salt as soon as they’re out of the airfryer. Serve with a glass of wine and use the mussel shells to scoop up the sauce & mushrooms, heavenly!
Note: if your mussels don’t come with a prepared garlic/shallot sauce, simply add 1 tbsp of butter, 2 cloves of minced garlic and 1 finely diced shallot into the pan. Gently fry for around 4 minutes with a pinch of salt and pepper before adding the wine, cream and and 100ml of chicken/fish stock. Then follow the rest of the recipe as stated.