09-02-2004, 08:23 PM
Serves 4
Gluten Wheat Dairy free
Ingredients
1.8 kg/4lb fresh Mussels (in shell), cleaned
1 Onion, chopped
1 stick Celery, finely sliced or chopped
2 tbsp Freshly chopped Parsley
Salt and Pepper
240ml/8fl.oz. Dry White Wine
Instructions
1. Important - throw away any mussels which are not closed or which do not close when tapped. Set aside.
2. Place the onion, celery, parsley, salt, pepper and white wine in a very large saucepan and bring to the boil over a high heat.
3. Add the prepared mussels, cover the pan and cook for a few minutes, shaking the pan from time to time, until the mussels are all opened.
4. Transfer the mussels and cooking liquor to individual deep bowls, discarding any mussels which have failed to open, and serve immediately with Belgian Fries
Belgian Fries Veg HT ACC Belgian 30mins
Also called French Fries
Serves 4-6
Vegan Dairy Wheat Gluten Free
Ingredients
900g/2lb Potatoes e.g. Maris Piper or King Edward, Disiree
Oil for deep frying
Salt
Instructions
1. Preheat the deep fat fryer to 160C/320F. **** the potatoes then cut into slices 1cm/just under 1/2 inch thick. Cut the slices into chips/fries 1cm/just under 1/2 inch thick.
2. Place the chips in a colander and rinse well under cold running water then drain and dry well on kitchen paper.
3. Place the chips if the basket, lower into the oil, cover the fryer and fry for 8-10 minutes until softened but not coloured. You may have to do this in batches depending on the size of your fryer.
4. Remove from the fryer and shake the basket to drain well. Set aside covered with kitchen paper for up to 30 minutes.
5. Turn the deep fat fryer up to 190C/375F making sure it has reached this temperature.
6. Fry the chips again, in batches if necessary, for 3-5 minutes or until crisp and golden. Do not cover the pan when frying the 2nd time.
7. To serve - drain well on kitchen paper, season with salt and serve immediately. For an authentic Belgian taste, serve with mayonnaise (not vinegar) or with Belgian Mussels.
(out of the sunday magazine)
Gluten Wheat Dairy free
Ingredients
1.8 kg/4lb fresh Mussels (in shell), cleaned
1 Onion, chopped
1 stick Celery, finely sliced or chopped
2 tbsp Freshly chopped Parsley
Salt and Pepper
240ml/8fl.oz. Dry White Wine
Instructions
1. Important - throw away any mussels which are not closed or which do not close when tapped. Set aside.
2. Place the onion, celery, parsley, salt, pepper and white wine in a very large saucepan and bring to the boil over a high heat.
3. Add the prepared mussels, cover the pan and cook for a few minutes, shaking the pan from time to time, until the mussels are all opened.
4. Transfer the mussels and cooking liquor to individual deep bowls, discarding any mussels which have failed to open, and serve immediately with Belgian Fries
Belgian Fries Veg HT ACC Belgian 30mins
Also called French Fries
Serves 4-6
Vegan Dairy Wheat Gluten Free
Ingredients
900g/2lb Potatoes e.g. Maris Piper or King Edward, Disiree
Oil for deep frying
Salt
Instructions
1. Preheat the deep fat fryer to 160C/320F. **** the potatoes then cut into slices 1cm/just under 1/2 inch thick. Cut the slices into chips/fries 1cm/just under 1/2 inch thick.
2. Place the chips in a colander and rinse well under cold running water then drain and dry well on kitchen paper.
3. Place the chips if the basket, lower into the oil, cover the fryer and fry for 8-10 minutes until softened but not coloured. You may have to do this in batches depending on the size of your fryer.
4. Remove from the fryer and shake the basket to drain well. Set aside covered with kitchen paper for up to 30 minutes.
5. Turn the deep fat fryer up to 190C/375F making sure it has reached this temperature.
6. Fry the chips again, in batches if necessary, for 3-5 minutes or until crisp and golden. Do not cover the pan when frying the 2nd time.
7. To serve - drain well on kitchen paper, season with salt and serve immediately. For an authentic Belgian taste, serve with mayonnaise (not vinegar) or with Belgian Mussels.
(out of the sunday magazine)
