Instructions
Follow the steps and taste along the way.
Boil the potatoes
Wash the potatoes and place them in a pot. Cover with cold water so they are submerged, then boil for 15–20 minutes, until they can be easily pierced with a knife. Drain and let them steam dry for one minute.
Prepare the mussels and vegetables
Rinse the mussels under cold running water, scrub off any dirt, and remove any fibrous beards. Discard damaged mussels; lightly tap any open mussels and discard those that do not close. Finely chop the shallot, dice the celery, and mince the garlic.
Pan-fry the potatoes
Gently press the boiled potatoes with your palm or the bottom of a glass until they crack but remain whole. Heat 10 g of olive oil in a frying pan and cook the potatoes for 5–6 minutes, turning them occasionally, until they have golden, crispy edges. Set aside.
Make the cider broth base
Add the remaining 15 g of olive oil to a wide pot. Over medium heat, cook the shallot and celery for 4 minutes, until softened but not deeply browned. Add the garlic and stir for another 30 seconds. Pour in the cider and water, bring to a vigorous boil, and cook for 2 minutes.
Cook the mussels and finish
Add the mussels to the boiling base, cover the pot, and cook for 5–7 minutes, until most of the shells have opened; shake the pot once or twice. Discard any mussels that remain closed. Stir in the lemon juice, chopped parsley, salt, and black pepper. Taste the broth: it should be pleasantly tangy and salty, not sharp. Serve immediately with the crispy potatoes and broth.
