Mussels & Fries with Avocado Aioli
Preheat oven to 425ºF (220ºC). Toss potatoes with 2 tbsp (30 mL) oil and ½ tsp (2 mL) salt. Arrange on parchment-lined baking sheet. Bake, turning fries over once, 25 to 30 min. or until golden brown and tender.
Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.
Meanwhile heat remaining oil in Dutch oven or large saucepan set over medium-high heat. Add onion and remaining garlic. Cook, stirring, 2 to 3 min. or until onions are tender. Add mussels, wine and remaining salt. Reduce heat to medium. Cover and steam mussels 5 to 8 min., or until mussels open. Discard any that do not open.
Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).