Mussel Pot 'N Sweet Potato Fries

Mussel Pot 'N Sweet Potato Fries


McCain Rosemary & Garlic Sweet Potato Fries 

800 grams half shelled mussels 

2 tablespoons butter and a dash of olive oil 

4 cloves garlic crushed 

Juice of 1 lemon (I always use fresh) 

1 onion finely diced 

Half a bunch parsley 

250 ml cream 

250 ml white wine (I drank the rest!) 

1 chicken stock cube 

Salt and pepper




Prep Time: 10 - 12 minutes
Total Time: 25 - 30 minutes

  1. Cook McCain Sweet Potato Fries according to package instructions 
  2. Heat a saucepan over medium heat, add butter and a touch of olive oil 
  3. Add onions, allow to cook until translucent 
  4. Add garlic, cook for a minute (don’t let it burn) 
  5. Add white wine and reduce (about 5 minutes) 
  6. Add stock cube, lemon juice and cream 
  7. Allow the sauce to thicken 
  8. Season with salt and pepper and switch off 
  9. Rinse the mussels thoroughly in a colander and throw them into the pot and cover. 
  10. Turn on the heat and simmer for 8 minutes. 
  11. Sprinkle with chopped parley 
  12. Check seasoning 
  13. Serve hot with McCain Crispy Potato Fries and crispy bread of your choice for that mouth-watering sauce 

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

#Sweet Potato Fries #mussels