Mussels & Fries with Avocado Aioli

Prep time: 15min
Total time: 60min
Serves: 4
1 lb
yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
500 g
½ cup
olive oil, divided
125 mL
1 tsp
salt, divided
5 mL
1
ripe avocado, pitted and peeled
3 tbsp
lemon juice
45 mL
1 tbsp
Dijon mustard
15 mL
4 cloves
garlic, minced, divided
1
onion, finely chopped
2 lb
mussels
1 kg
1 cup
dry white wine
250 mL
Per serving (¼ recipe):
calories
430
fat
27 g
saturated fat
3.5 g
carbs
31 g
sugar
2 g
protein
16 g
cholestrol
30 mg
fibre
2 g
sodium
820 mg

Directions

  1. 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.

  2. Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.

  3. 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.

  4. Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).