|2||Potatoes, large, peeled and cut into very thin long chips (Main)|
|400 g||Canned tomatoes, with basil|
|40||Mussels, in their shells (Main)|
|1 clove||Garlic, crushed|
|¼ cup||Parsley, chopped|
|1||Onion, finely chopped|
|½ cup||White wine|
AdvertisementAdvertise with NZME.
- Preheat oven to 200degC. Place half the oil in baking dish, add potatoes, turning often to coat in oil. Bake for 30 minutes until cooked and golden brown. Sprinkle with salt.
- Heat remaining oil in a large saucepan and gently cook onion and garlic for 5 minutes until just tender. Add white wine and allow to bubble before adding tomatoes, simmer for 5 minutes.
- Scrub mussels and remove beards, add mussels to the tomatoes, cover and cook for 5 minutes until mussels open. Discard any shells that do not open.
- Serve mussels topped with parsley and a bowl of chips on the side.