Mussel Pot 'n Sweet Potato Fries
Mussel Pot 'n Sweet Potato Fries


McCain Rosemary & Garlic Sweet Potato Fries 

800grams 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

Cooking Time: 25 -30 minutes

Serves 4 


  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