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Ingredients
- 600g rooster potatoes
- Sea salt
- Low-cal sunflower spray oil
- 800g mussels
- 20g butter
- 1 small onion, sliced thinly
- 1 clove garlic, thinly sliced
- 100ml white wine
- 5-6 sprigs Thyme
- 50ml cream
- Handful flat parsley, chopped
- Salt and pepper
- Bring a large pot of water to the boil and season well with sea salt. Peel the rooster potatoes and cut into chips approximately 1cm thick. Have a cooling rack on a tray ready for the chips. Blanch the chips in the water for 2-3 minutes, then strain and place the chips on the rack. Place in the fridge for at least 2 hours to dry out.
- Preheat the air fryer to 200 degrees Celsius. Remove the chips from the fridge and place in the air fryer. Spray the chips lightly and evenly with low-cal spray oil and airfry for 15 minutes (shaking/turning after 7 minutes) until golden and crispy.
- Wash the mussels under cold running water, discarding any open ones that don’t close when gently tapped or squeezed. Remove any fibrous beard from between the shells.
- Heat a large pot and add the butter, onion and garlic. Keep the heat low and cook for 3-4 minutes until the onions have softened. Add the white wine and turn the heat to high, then add the mussels and thyme and put a lid on the pot.
- Cook for 3-4 minutes, giving the pot a shake every now and then until the mussels have opened. Add the cream and chopped parsley, then remove the pot from the heat. Season with some salt and pepper, then spoon into bowls and serve with the skinny fries on the side.
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