- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 1 lb
- yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
- 500 g
- ½ cup
- olive oil, divided
- 125 mL
- 1 tsp
- salt, divided
- 5 mL
- 1
- ripe avocado, pitted and peeled
- 3 tbsp
- lemon juice
- 45 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 4 cloves
- garlic, minced, divided
- 1
- onion, finely chopped
- 2 lb
- mussels
- 1 kg
- 1 cup
- dry white wine
- 250 mL
Directions
Step 1
Preheat oven to 425ºF (220ºC). Toss potatoes with 2 tbsp (30 mL) oil and ½ tsp (2 mL) salt. Arrange on parchment-lined baking sheet. Bake, turning fries over once, 25 to 30 min. or until golden brown and tender.
Step 2
Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.
Step 3
Meanwhile heat remaining oil in Dutch oven or large saucepan set over medium-high heat. Add onion and remaining garlic. Cook, stirring, 2 to 3 min. or until onions are tender. Add mussels, wine and remaining salt. Reduce heat to medium. Cover and steam mussels 5 to 8 min., or until mussels open. Discard any that do not open.
Step 4
Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 430
- Fat:
- 27 g
- Saturated Fat:
- 3 g
- Carbs:
- 31 g
- Fibre:
- 2 g
- Sugar:
- 2 g
- Cholesterol:
- 30 mg
- Protein:
- 16 g
- Sodium:
- 820 mg