Belgium style mussels with potato fries recipe 

Ingredients

3 kg live mussels, scrubbed and bearded

150 g butter

1 onion, chopped fine

½ bottle Leopard’s Leap Classic Sauvignon Blanc

1 bunch flat leaf parsley, chopped fine

4 potatoes, sliced into thin chips

Salt and pepper

Oil for frying – heated to 180°C

Method

Place the cut chips into the medium hot oil, and fry until golden and crisp. Keep warm.

Heat ½ the butter in a large pot that has a lid.

Once the butter is melted and foaming, add the onion. Sauté until soft. Add the wine and bring to the boil for 2 minutes. Season with salt and pepper.

Now, add the mussels to the pot, cover with a lid and cook for 5 -10 minutes or until the mussels have steamed open. Discard the ones that have not opened.

Add the remainder of the butter and the parsley.

Pour the whole pot into a deep bowl and serve with crispy fries and generous glasses of 2020 Leopard's Leap Sauvignon Blanc.