Mussels in Vegetable Broth with Crispy Potato Sticks

Ingredients

• 600 g waxy potatoes
• 2 tbsp olive oil
• 3 kg mussels
• 2 stalks leeks
• 3 stalks celery
• 300 ml dry white wine
• 200 ml fish stock
• Sea salt
• 1 tbsp chopped parsley

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Peel, wash, and cut the potatoes into 1 cm wide sticks; place them on a parchment-lined baking sheet. Drizzle with olive oil and bake in the preheated oven for 35-40 minutes, turning occasionally until golden brown.

2. 2.

   Meanwhile, sort the mussels: discard open ones and brush closed ones under running water to remove grit. Wash and trim the leeks, slicing into thin rings; do the same with the celery.

3. 3.

   In a pot, heat the vegetables with wine and fish stock, add the mussels, cover, and cook for 10-15 minutes until the mussels open. Remove the cooked potato sticks, season with salt and parsley, mix, and serve together with the mussels.