Mussels and fries with aioli

Ingredients for 2 servings:

• Aioli
• 50 ml UHT milk (3.5% fat), room temperature
• 1 small garlic clove(s), chopped
• ¼ tsp salt
• 100 ml oil, neutral
• pepper
• 1 dashes lemon juice
• 600 g potatoes
• 6 sprigs thyme, picked
• 2 tbsp olive oil
• ½ tbsp paprika powder, sweet
• Salt
• 2 cloves garlic
• 2 onions
• 1 stalk(s) leek, thin stalk
• 150 g carrot(s)
• 150 g celeriac
• 1 small chili pepper(s), red
• 1 kg mussel(s), fresh
• 3 tbsp olive oil
• 1 tbsp butter
• 4 sprigs of thyme
• salt and pepper
• 150 ml white wine
• ½ bunch parsley, flat, chopped

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

1. For the aioli, place the milk, garlic, and salt in a tall blender. Puree with a hand blender. Gradually add the oil while blending continuously until you have a creamy aioli. Season with pepper and lemon juice. 2. Peel the potatoes. Cut into 1 cm thick wedges. In a bowl, mix with the thyme, oil, paprika, and salt. 3. Spread the potatoes on a baking sheet lined with baking paper. Bake in a preheated oven at 220 degrees Celsius (200 degrees Celsius fan-assisted) on the middle rack for 25 minutes until golden brown. 4. For the mussels, thinly slice the garlic. Clean the onions, leeks, carrots, and celery, and cut into fine strips. Score the chili. 5. Wash the mussels in cold, standing water. Remove the beards. Discard any open or damaged mussels. Drain the mussels in a sieve. 6. Heat the oil and butter in a large pot. Sauté the garlic and onions over medium heat for 3 minutes. 7. Add the leek, carrots, celery, chili, and thyme and sauté for 5 minutes. Season with salt and pepper. 8. Deglaze the vegetables with white wine, bring to a boil, and cook for 3 minutes. 9. Add the mussels to the pot, cover, and cook for 15 minutes. Gently shake the pot occasionally to ensure the mussels open evenly. 10. Remove the mussels with a slotted spoon. Be sure to discard any closed mussels! Serve the mussels with vegetable stock, thyme fries, and aioli. Tip: I don’t use cutlery for this meal; it makes it much more fun. I use an empty mussel shell as a little tongs for the mussel meat, and I eat the fries with my fingers!