Mussels

Author: Givan van Souvy

Persons: 2

Temperature: 84

Cooking time: 15 minutes

Prep time: 25 minutes

Ingredients:

• 2 kilos of mussels
• 400 grams of 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:

1. The mussels -

   Preheat the sous vide device to 84 degrees. Remove the peel from 2 lemons and divide them 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.

2. Fries from the oven -

   Preheat the oven to 220 degrees. Fill a pan with water and bring it to the boil with a pinch of salt. Peel the potatoes and then cut them into strips (fries shape). Boil the potatoes for 10 minutes and then drain. Then steam it dry. Then spread it over the baking tray and sprinkle it with oil, pepper, salt and paprika powder. Toss everything together well so that everything is evenly distributed. Place the baking tray with potatoes in the oven and bake for about 20 minutes until golden brown.

3. Cooking the mussels -

   When the sous vide device is up to temperature, place the bags with mussels in the sous vide container. Let it cook for about 15-20 minutes, depending on the size of the mussel.

4. Spicy mayonnaise -

   Mix the mayonnaise with the chopped parsley, chives, red pepper and garlic (pressed). Add some lemon juice and salt to your taste.

5. To serve -

   Remove the mussels from the sous vide bag and place them in a nice pan. Remove the fries from the oven and serve them with our spicy mayonnaise. Complete the dish with a delicious specialty beer .