Moules Fries with Aioli

Summary

Ingredients

For the dip:

• Aioli
• 50 ml long-life milk (3.5% fat), room temperature
• 1 small clove (s) garlic, chopped
• 0.25 teaspoon ¼ salt
• 100 ml oil, neutral
• pepper
• 1 squirt lemon juice

For the french fries:

• 600 g potato (s)
• 6 stalks thyme, plucked
• 2 tablespoon olive oil
• 0.5 tablespoon ½ paprika powder, noble sweet
• salt

Also: (for the mussels)

• 2 cloves garlic
• 2 onions)
• 1 leek, thin stick
• 150 g carrot (s)
• 150 g celeriac
• 1 small chilli pepper (s), red
• 1 kg mussel (s), fresh
• 3 tablespoon olive oil
• 1 tablespoon butter
• 4 stalks thyme
• salt and pepper
• 150 ml white wine
• 0.5 ½ bunch parsley, smooth, chopped

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Instructions

1. 1. For the aioli, put the milk, garlic and salt in a tall blender jar. Puree with the hand blender. Gradually pour in the oil, mixing constantly, until a creamy aioli is formed. Season with pepper and lemon juice.
2. 2. Peel the potatoes. Cut into 1 cm thick slices. Mix in a bowl with the thyme, oil, paprika powder and salt.
3. 3. Spread the potatoes on a baking tray lined with baking paper. Bake in a hot oven at 220 degrees (fan oven 200 degrees) on the middle rack for 25 minutes until golden brown.
4. 4. For the mussels, cut the garlic into thin slices. Clean the onions, leeks, carrots and celery and cut into fine strips. Score the chilli.
5. 5. Wash the clams in cold, standing water. Remove beards. Remove open and damaged mussels. Drain the mussels in a colander.
6. 6. Heat the oil and butter in a large saucepan. Stew the garlic and onions in it over a medium heat for 3 minutes.
7. 7. Add the leek, carrots, celery, chilli and thyme and steam for 5 minutes. Season with a little salt and pepper.
8. 8. Deglaze the vegetables with white wine, bring to the boil and cook for 3 minutes.
9. 9. Put the mussels in the saucepan and cook covered for 15 minutes. Shake the pot carefully every now and then so that the mussels open evenly.
10. 10. Lift out the mussels with a slotted spoon. Be sure to remove closed mussels! Serve the mussels with vegetable stock, thyme fries and aioli.
11. Tip for the food picture:
12. I don`t use cutlery with this meal, then it`s a lot more fun. I use an empty clam shell as small tongs for the clam meat and I eat the fries with my fingers!