Beer-steamed mussels with leek and oven fries

Ingredients

For 1 serving

• Mussels300 g
• Beer100 ml
• Leek80 g
• Potatoes220 g
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: gluten, shellfish,

In season: May – September

Method

1. Preheat the oven to 220 °C (conventional). Wash and peel the potatoes, cut them into sticks about 1 cm thick and pat them dry with a tea towel.
2. Toss them on a tray lined with baking paper with half the oil and a pinch of salt, spread in a single layer and bake for 25 minutes, turning halfway, until golden and crisp.
3. Meanwhile, clean the mussels under cold running water: pull off the beards poking out of the shells, scrape the shells with a small knife and discard any that are broken or open and don't close when tapped.
4. Trim the root and the tough green part of the leek, rinse well between the layers and slice into thin rounds; peel and crush the garlic and chop the parsley.
5. When the potatoes have 10 minutes left, heat the remaining oil in a wide pot over medium heat and sweat the leek and garlic for 4 minutes, until the leek is soft and translucent.
6. Turn the heat to high, add the mussels and beer, cover and cook for 4 minutes, shaking the pot, until the mussels have opened; discard any that stay closed.
7. Sprinkle with parsley and serve the mussels straight away with their juices and the roast potatoes on the side.