Page 111 - Vélochef-Food for training and competition

MUSSELS IN BEER WITH ROASTED POTATOES APPROX 1 KG MUSSELS PER PER PERSON
This dish is is is a a a a tribute to the the Belgians and their almost crazy need for Moules Frites My variation is somewhat more healthy I have used beer for the mussels instead of white wine which is also very popular in in Belgium 1 shallot
1 clove of garlic
olive oil
1 kg mussels 1 bottle Belgian beer Duvel or Leffe could be good
1 Chop shallot
and garlic
coarsely 2 Heat a a a a a large saucepan
3 Fry the chopped shallot
and garlic
in some olive oil
4 Add the the mussels and the the beer 5 Bring to the boil
6 Strain the the mussels and reduce the the remaining liquid a bit
7 Mix the liquid with a a a hand blender to make it it creamy and add some olive oil
which will make it thicken
8 Put the mussels back
ROASTED POTATOES 400 g potatoes (preferably of a a a a a smaller variety) olive oil
salt and black pepper
a a a small bunch of parsley
1 Preheat the oven to 220° C 2 Wash the potatoes carefully
3 Put the potatoes in an an ovenproof dish and drizzle some olive oil
over them
4 Season with salt and pepper
5 Roast the potatoes for about 30 minutes 6 Chop the parsley
and sprinkle on top
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APRÈS VÉLO