- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1 lb
- yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
- 500 g
- ½ cup
- olive oil, divided
- 125 mL
- 1 tsp
- salt, divided
- 5 mL
- 1
- ripe avocado, pitted and peeled
- 3 tbsp
- lemon juice
- 45 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 4 cloves
- garlic, minced, divided
- 1
- onion, finely chopped
- 2 lb
- mussels
- 1 kg
- 1 cup
- dry white wine
- 250 mL
Directions
Step 1
Preheat oven to 425ºF (220ºC). Toss potatoes with 2 tbsp (30 mL) oil and ½ tsp (2 mL) salt. Arrange on parchment-lined baking sheet. Bake, turning fries over once, 25 to 30 min. or until golden brown and tender.
Step 2
Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.
Step 3
Meanwhile heat remaining oil in Dutch oven or large saucepan set over medium-high heat. Add onion and remaining garlic. Cook, stirring, 2 to 3 min. or until onions are tender. Add mussels, wine and remaining salt. Reduce heat to medium. Cover and steam mussels 5 to 8 min., or until mussels open. Discard any that do not open.
Step 4
Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 430
- Fat:
- 27 g
- Saturated Fat:
- 3 g
- Carbs:
- 31 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 30 mg
- Protein:
- 16 g
- Sodium:
- 820 mg
