Potato Chips and Mussels

Chips of the World – France – Pomme Frites and Mussels

Potato Chips and Mussels

Pomme frites, French fries, hot chips, potato chips, fries, or French-fried potatoes are just some of the many names for the delicious deep-fried batons of  potato that have come to work their way into the hearts and mouths of potato-faring folk the world over.

To me, these two foods go wonderfully together and I often order this combination when I am at French restaurants.  You can dip the fries in the mussel broth and soak up the delicious flavor or just eat them straight up!


  •          1 packet of McCain Superfries Mum’s Cut
  •          Chopped flat leaf parsley – to serve
  •          Aioli – to serve

Ingredients – Mussels

  •          2 tbs of olive oil
  •          3 cloves of garlic – crushed and finely diced
  •          2 tbs of tomato paste
  •          2 tins of chopped tomatoes
  •          1/2 cup of water
  •          2 tsp of raw sugar
  •          1kg of mussels – cleaned and beard’s removed
  •          Salt and pepper to season
  •          300ml of thickened cream
  •          Chopped Chives – to serve


  1. Cook chips as per packet instructions.
  2. Meanwhile, heat oil in large fry pan over a high heat, reduce heat to medium and add garlic. Fry, stirring for 1 minute or until fragrant. Add tomato paste and sugar and fry, stirring for 1 minute. Add tinned tomatoes and water, and season with salt and pepper to taste. Add mussels, ensuring they are evenly distributed in the sauce, cover and allow to cook for 8-12 minutes or until mixture has thickened and mussels have opened. Add thickened cream and stir to mix well and allow to simmer over a low heat.
  3. Remove chips from oven and place on to a serving plate, spoon carefully mussels into four serving bowls, sprinkle with chopped chives and serve with aioli and lemon wedges.

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