Recipe Details:
Persons Served: 2
Meal Type: Lunch/Dinner
Cook Duration: 30 minutes
Preparation Duration: 10 minutes
List of Ingredients:
– 600g of rooster spuds
– Sea salt
– Sunflower oil with low calories as a spraying agent
– 800g of mussels
– 20g of butter
– 1 small-sized onion, thinly cut
– A single garlic clove, finely sliced
– 100ml of white wine
– Around 5-6 sprigs of Thyme
– 50ml of cream
– A handful of chopped flat parsley
– Seasonings: Salt and pepper
Instructions:
Start with boiling a large kettle of water and add a good portion of sea salt. Peel and cut the rooster potatoes into 1cm thick chips and have a tray with a cooling rack ready. Parboil the chips for about 2 to 3 minutes, drain off the water and let the chips cool on the rack. Refrigerate the chips for at least 2 hours for them to dry out.
Set your air fryer to preheat at 200°C. Take the dried chips from the fridge and place them in the air fryer. Evenly apply the low-cal spray oil on the chips and let them fry for 15 minutes. After 7 minutes, ensure to stir the chips for a golden crunchy finish.
While the chips are frying, clean the mussels under cold running water, cast away any that don’t close upon gentle tapping. Simultaneously, peel the fibrous beard between the mussel shells.
On a low flame, melt the butter in a large pot, add sliced onion and garlic, and let them soften for about 3-4 minutes. Pour the white wine and increase the flame before adding the mussels and Thyme, covering the pot with a lid.
Shake the pot frequently for the next 3-4 minutes to ensure the mussels open up. Add cream and the chopped parsley, and take the pot off the heat. Give it a final season with salt and pepper according to your taste, before serving in bowls with the air-fried chips on the side.