Moules Frites and Garlic Baguette
with Baby Plum Tomato and Baby Leaf Salad
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Garlic Clove
1 unit(s)
Echalion Shallot
1 unit(s)
Lemon
1 bunch(es)
Flat Leaf Parsley
125 grams
Baby Plum Tomatoes
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
2 unit(s)
Demi Garlic Baguettes
(Contains Cereals containing gluten May contain Sesame)
1 pack(s)
Garlic & White Wine Scottish Mussels
(Contains Milk, Molluscs)
75 grams
Creme Fraiche
(Contains Milk)
50 grams
Baby Leaf Mix
64 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Cut the lemon into wedges. Roughly chop the parsley (stalks and all).
Halve the baby plum tomatoes.
In a large bowl, combine the cider vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. This is your salad dressing, set aside for now.
When your chips are halfway through cooking, place the garlic baguettes on a medium baking tray.
Bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Add the shallot and cook until softened, 3-4 mins.
Stir in the garlic and fry until fragrant, 1 min.
Add the mussels and their liquid into the pan. Pop the lid on and cook until piping hot, 5 mins. Discard any mussels that do not open. IMPORTANT: Ensure the mussels are piping hot throughout.
Stir the creme fraiche into the saucepan and bring to a simmer. Simmer until thickened, 2-3 mins.
Stir in a good squeeze of lemon juice and half the parsley.
When everything's ready, add the tomatoes and baby leaves to the dressing and toss.
Share the mussels between your serving bowls and sprinkle over the remaining parsley.
Serve the chips, salad and garlic baguette alongside. Serve with the mayo for dipping and any remaining lemon wedges for squeezing over.
Enjoy!
