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Creamy dill mussels with sour cream and chive fries
Sweet and spicy pickled carrots (Happud porgandid)
2 russet potatoes, peeled, cleaned, and cut
2 tablespoons (30 milliliters) freeze-dried chives
2 tablespoons (30 milliliters) sour cream
2 tablespoons (30 milliliters) extra-virgin olive oil
2 tablespoons (30 milliliters) olive oil
1 leek, diced
1/2 teaspoon (2.5 milliliters) chilli flakes
3 garlic cloves, minced
1 teaspoon (5 milliliters) salt
1 1/2 cups (375 milliliters) dry white wine
680 grams mussels, cleaned and de-bearded
1/2 cup (120 milliliters) heavy cream
1/4 cup (60 milliliters) white wine vinegar
1 cup (250 milliliters) fresh dill, chopped
Preheat the oven to 325˚F (165˚C).
Wash and peel the potatoes.
Cut into thin strips, about five centimeters.
Soak in cold water for 10-15 minutes.
Pat them completely dry and place in a large bowl.
Add chives, salt, sour cream, and oil to the potatoes and toss.
Add chopped garlic and toss again.
Transfer to a baking sheet.
Cook in the oven for 30-40 minutes until crispy and golden, turning once.
Scrub the mussels under cool water, discarding any with broken or cracked shells.
Heat olive oil over medium-high heat in a wok, or a large pot.
Add leeks, garlic, chilli flakes, and a dash of salt. Cook until softened and lightly browned, about five to seven minutes.
Add white wine.
Add mussels to the wok and cover for until all mussels are open, about five minutes.
Remove fries from the oven and season with salt.
Cover with foil and all the fries to rest for five minutes before serving.
Remove mussels to a bowl, using a spider or slotted spoon. Discard any mussels that have failed to open.
Add heavy cream to the wok and allow it to cook down.
Add white wine vinegar, and place mussels back in wok. Add chopped dill and toss.
Transfer the mussels to a large bowl and serve with chive fries.
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