Celebrate love with a cozy, indulgent Creamy Mussels with Crispy Potato Sticks & Sourdough this Valentine’s Day. Tender mussels drenched in a smoky cream sauce, topped with golden potato crisps and served with warm sourdough for the perfect bite. A restaurant-worthy dish made effortlessly at home—romantic, comforting, and oh-so-delicious.
Ingredients
For the Mussels:
2 kg mussels (cleaned & debearded)
50 g butter
½ onion, finely diced
6 garlic cloves, thinly sliced
1 stalk celery, finely diced
½ red pepper, finely diced
2 tsp smoked paprika
400 ml chicken/fish/veg stock
200 ml cream
10 g parsley, chopped
Salt & pepper, to taste
For the Crispy Potato Sticks:
2 large potatoes, julienned
Oil, for frying
Method
1. Sauté Aromatics: In a large pan, melt the butter over medium heat. Add the diced onion, garlic, celery, and red pepper. Sauté until fragrant and softened. Stir in the smoked paprika and cook for another 30 seconds to release its flavour.
2. Steam the Mussels: Pour in the stock, bring to a simmer, then add the mussels. Cover and cook for about 5–7 minutes until the mussels open. Discard any that remain closed.
3. Make the Sauce: Remove the mussels with a slotted spoon, and let the remaining broth reduce slightly. Stir in the cream and chopped parsley. Season with salt and pepper.
4. Fry the Potato Sticks: Meanwhile, fry the julienned potatoes in hot oil until golden and crispy. Drain on paper towels and season with a pinch of salt.
5. Assemble & Serve: Top the mussels with the crispy potato sticks and serve alongside crusty sourdough bread to mop up the luscious, smoky cream sauce.
For a step-by-step guide on how to recreate this dish, follow us on Instagram and watch Strone’s tutorial here.