INGREDIENTS: FOR 1 PERSON
live dutch mussel (cleaned & debearded) 1 kg
french fries, fried 200 gm
white wine 2 cups
butter 2 tbsp
garlic (minced) 4 cloves
red pepper flakes 2 tsp or to taste
lemon (zested 1, wedges) 1 cup
black pepper (freshly ground) to taste
chopped fresh flat-leaf parsley
Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red
pepper flakes and lemon zest, stirring for about 45 seconds.
Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately.
Shake pot and let boil for 1 minute.
Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and
cook until all shells are open, 1 to 3 minutes.
Serve with crispy french fries and lemon wedge.