Mussels in Apple Cider with Crispy Potatoes

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.