Mussels! Low in calories, healthy but most importantly: super tasty! In this recipe we make sous vide mussels with a spicy mayonnaise for the fries, because they are of course a must. Don't forget to drink a nice specialty beer with it!
Author | Givan |
People | 2 |
Temperature | 84 |
Cooking time | 15 minutes |
Prep time | 25 minutes |
Ingredients:
- 2 kilos of mussels
- 400 gr potatoes
- 5 sprigs of thyme
- 3 cloves of garlic
- 1 onion
- 1 tbsp butter
- 100 g mayonnaise
- 2 tbsp lemon juice
- 2 tbsp chives
- 2 tbsp fresh parsley
- 1 red pepper
- salty
- paprika powder
Preparation:
- The mussels: Heat the sous vide device to 84 degrees. Remove the peel of 2 lemons and divide this together with 5 sprigs of thyme, 2 cloves of garlic (we use the third for the mayonnaise), butter and sliced onion over 2 sous vide bags. Clean the mussels and remove the broken mussels. Then add 1 kilo of mussels per bag and vacuum seal the bag. If this does not fit, you can of course divide the mussels over several bags.
- Oven fries: Preheat the oven to 220 degrees. Fill a pan with water and bring to the boil with a pinch of salt. Peel the potatoes and then cut them into strips (fry shape). Boil the potatoes for 10 minutes and then drain them. Then steam them dry. Then spread them over the baking tray and sprinkle them with oil, pepper, salt and paprika powder. Mix everything well so that everything is evenly distributed. Place the baking tray with potatoes in the oven and bake them for about 20 minutes until golden brown.
- Cooking the mussels: When the sous vide device is at temperature, place the bags with mussels in the sous vide container. Let them cook for about 15-20 minutes, depending on the size of the mussel.
- Spicy mayonnaise: Mix the mayonnaise with the chopped parsley, chives, red pepper and garlic (pressed). Add some lemon juice and salt to taste.
- Serving: Remove the mussels from the sous vide bag and place them in a nice pan. Remove the fries from the oven and serve them together with our spicy mayonnaise. Complete the dish with a delicious specialty beer.
You will need the following products to prepare this recipe:
[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]
[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]
[product=vacuum bags]
Suitable for sous vide cooking
[/product]
8 comments
Petra
Lijkt me heerlijk en makkelijk maar gaan de zakken niet kapot door de schelpen als je ze vacumeert?
Givan
Hi Petra,
We hebben er geen last van gehad met onze eigen vacuumzakken maar mocht je nou een scherpe schelp tegenkomen inderdaad even oppassen.
Succes!
Marina
volgens mij heb ik het recept precies gevolgd, maar helaas gingen de mosselen niet echt open; bij diegenen die wel open gingen bleef het vlees erg aan de schelp plakken. Wat heb ik verkeerd gedaan?
Givan
Hi Marina,
Allereerst heel leuk om te horen dat je ons recept hebt uitgeprobeerd. Bij ons was 10 minuten voldoende om de mosselen open te krijgen. Je kunt ze er uiteraard iets langer in laten zitten als dit niet het geval is! Succes!
Wim
Is de temperatuur 84 zoals staat in het recept zelf of 83 bij over dit recept?
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