Recipe courtesy of PEI Mussels
lb (1 kg) fresh PEI Mussels
cup (roughly 3) kennebec or sebago potatoes
tbsp (15 mL) olive oil
spanish onions, thinly sliced
cup (60 mL) dry white wine
clove garlic, thinly sliced lengthways
tsp (2.5 mL) smoked sweet paprika
tbsp (15 mL) extra-virgin olive oil
tbsp (15 mL) lemon juice
cup (500 mL) of loosely packed mint leaves, coarsely chopped
Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Halve potatoes lengthways and thinly slice widthways. Place in a bowl, cover with cold water and set aside.
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).
Heat vegetable oil in a large deep saucepan or deep-fryer to 150 °C. Add garlic, cook until golden (3-4 minutes), then transfer to an absorbent paper-lined plate using a slotted spoon.
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 180 °C, 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.
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