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Mussel, fried potato, paprika and mint salad

You'll need

  • 900 gm
  • (about 3) Kennebec or Sebago potatoes
  • 1 tbsp
  • olive oil
  • Spanish onions, thinly sliced
  • 1 kg
  • black mussels, scrubbed, beards removed
  • 60 ml
  • dry white wine
  • For deep-frying:
  • vegetable oil
  • 4
  • garlic cloves, thinly sliced lengthways
  • ½ tsp
  • smoked sweet paprika
  • 2 cups
  • (loosely packed) mint leaves, coarsely chopped
  • 1 tbsp
  • extra-virgin olive oil
  • 1 tbsp
  • lemon juice
  • To serve:
  • mayonnaise

Method

  • 01
  • Halve potatoes lengthways and thinly slice widthways. Place in a bowl, cover with cold water and set aside.
  • 02
  • Heat olive oil in a large saucepan over medium heat, add two-thirds of the onion and sauté until soft (4-5 minutes). Add mussels and wine and bring to the boil. Cover and cook until mussels open (3-4 minutes) then drain and, when cool enough to handle, remove mussels from shells and place in a large bowl (discard liquid and shells).
  • 03
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 150C. Add garlic, cook until golden (3-4 minutes), then transfer to an absorbent paper-lined plate using a slotted spoon.
  • 04
  • Drain potatoes and pat dry with a clean tea towel. Blanch in oil for 10 minutes, then transfer to an absorbent paper-lined plate. Increase heat to 180C, then deep-fry in batches until golden brown and crisp (2-3 minutes). Transfer to a large bowl and season with sea salt and paprika. Add mussels, remaining onion and mint, drizzle with extra-virgin olive oil and lemon juice, and toss to combine. Divide among plates, scatter garlic over and serve immediately with mayonnaise passed separately.

At A Glance

  • Serves 4 people
  • 20 min preparation
  • 30 min cooking
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At A Glance

  • Serves 4 people
  • 20 min preparation
  • 30 min cooking

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