Crumbed mussels with Spanish shoestrings
Get creative with a kiwiana classic – turn your fish and chips into a flavour feast. Serve the mussels with the dill mayonnaise and lemon wedges to garnish.
|2 pots||Mussels, marinated|
|3 cups||Panko breadcrumbs|
|4 Tbsp||Fresh thyme, chopped|
|4 Tbsp||Flat leaf (Italian) parsley, chopped|
|1||Lemon, freshly zested|
|2||Eggs, lightly beaten|
|½ cup||Vegetable oil|
|1||Lemon, cut into wedges|
|1||Lemon, freshly juiced|
|2 cloves||Crushed garlic|
|1 Tbsp||Dijon mustard|
|¾ cup||Olive oil|
|1||Fresh dill, chopped|
- For the crumbed mussels, drain the mussels and remove any beards, etc. Mix the crumbs, thyme, parsley, zest, salt and pepper. Pass the mussels first through the flour, then through the egg and finally through the crumb mixture. Heat a large frying pan with a little vegetable oil and fry the mussels until golden.
- For the dill mayonnaise, place all the ingredients, except the olive oil and dill, in a food processor and blitz until smooth. With the motor running, gradually add the olive oil until the mix is smooth and creamy. Stir in the chopped dill.
- For the Spanish shoestrings, preheat the oven to 200C. Slice the sausages and potatoes into the shape of shoestring fries, then toss them in a bowl with the oil and season with salt and pepper. Lay them out on two baking trays so the fries are not touching. Bake for 25 minutes, then remove from oven. Serve the “chips” and mussels on a Himalayan salt block (or platter).