Mussels with Apple Sauce and Crispy Potatoes

Method

Crispy Potatoes

• Bring enough water to cover the potatoes to a boil, and add plenty of sea salt.
• Add the potatoes and cook until tender, then drain the saltwater and let the potatoes steam dry.
• Heat oil in a pot to about 180°C. Fry the potatoes in a couple of rounds and place on paper towels when crispy.

Mussels with Apple Sauce

• Thoroughly clean the mussels under running water and discard any mussels that do not close when pressed.
• Heat a large pot or saucepan over medium to high heat and add butter.
• Finely chop the onion, lemon thyme, cilantro, and sauté for a few minutes together with finely chopped garlic until the onion is soft and translucent. If desired, you can use wild garlic purée as a substitute for garlic.
• Pour in apple juice concentrate (you can also use apple syrup or white wine) and water, and let it simmer for a few minutes.
• Add the mussels to the pot and stir gently.
• Cover and let the mussels steam for about 5-7 minutes, or until the shells have opened.
• Gently shake the pot occasionally.
• Adjust the seasoning with salt and possibly lemon.
• Serve the mussels in large bowls, sprinkle with edible flowers, and enjoy with crispy potatoes and garlic mayonnaise on the side.