Peppered mussels in ginger with potato wedges

Mussels with ginger and herb sauce give a bouquet of aromas and flavours, enhanced to the maximum by the neutral taste of potato wedges. try also this polenta gnocchi with gorgonzola recipe too.

Ingredients

Main course For 4 people

1 kg of cooking resistant potatoes

1 dl of olive oil

1½ teaspoons of salt

1½ teaspoons of sweet paprika

pepper from the pepper mill

2 kg of mussels

1 onion

3 cloves of garlic

30 g of ginger, weighed and cleaned

3 dl of white wine

½ bunch of herbs, such as coriander or parsley

Freind's kitchen recipes, Salami chips.

How to proceed

preparation:

ca. 30 minutes

Cooking in the oven:

ca. 25 minutes

Total time:

55 min

Preheat the oven to 200 ° C. Cut the potatoes into approx. 2 cm. In a bowl, mix the potatoes with 3/4 of the oil and spices. Season with pepper. Transfer the potatoes to a baking sheet lined with parchment paper. Bake in the centre of the oven for approx. 25 minutes.

Meanwhile, wash the mussels under running water and remove the byssus. Discard damaged or open mussels. Chop the onion. Slice the garlic and ginger. Heat the remaining oil in a high pan. Add the onion, garlic and ginger and let them dry for approx. 2 minutes. Add the mussels and mix everything. Pour in the wine and simmer covered for approx. 5 minutes, until the mussels open. Discard the closed mussels. Chop the herbs and add them. Season the sauce with salt and pepper. Serve the mussels with baked potatoes. You may be interested to read homemade pomegranate liqueur recipe/ spicy tuna couscous.