Mussels in beer brew with sweet potato fries
easy
60 mins
60 mins
Ingredients
- 4 kg Mussels
- 3 Onions
- 200 g Leeks
- 1 collar Tarragon
- 2 Garlic cloves
- 600 g Sweet potatoes
- 150 g mayonnaise
- 7-10 Tbsp 2 1⁄2 tablespoons coarse mustard
- 2 TEASPOONS liquid honey
- 7-10 Tbsp Juice from 1⁄2 Lemon
- 7-10 Tbsp salt, pepper
- 2 TABLESPOONS Butter
- 1 (0,5 l) bottle light wheat beer
- 1 l Sunflower oil for frying
Directions
- 1
Wash the mussels, sort them, remove the beard (see recipe: mussels in white wine stock). Peel and halve the onions and cut into fine strips. Clean, wash and cut the leek into rings. Wash tarragon, shake dry, pluck leaves and chop finely.
- 2
Peel garlic and cut into fine slices.
- 3
For the fries, peel, wash and dry the sweet potatoes. Then cut into about 1 cm thick sticks. For the mustard dip mix mayonnaise, mustard, honey and lemon juice. Season to taste with salt, pepper and honey.
- 4
Heat butter in a very large pot or roaster. Sauté onion, leek and garlic in it. Add tarragon and mussels. Pour on beer. Cover and cook.
- 5
In the meantime, heat the oil in a wide pot - it has the right temperature if you hold a wooden skewer in it and bubbles rise from it. Fry sweet potato sticks in the hot oil in portions until crispy.
- 6
Lift out with a skimmer and let it drip off on kitchen paper. Season with salt.
- 7
Sort out closed mussels. Serve remaining mussels with stock. Serve with sweet potato fries and mustard dip.
Nutrition Facts
820 kcal
64 g
34 g
53 g
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