Lemon Mussels with Shoestring Fries

Daniel and I both love going out for Chilli Mussels! one of our all time favourite dishes :) This is a bit of a variation that I found in The Feb 2012 Weight Watchers Magazine, I added a couple of things, we really enjoyed them :) Now it will be Mussels at home on a regular basis.


SERVES 4 
Pro Points 7 

Ingredients 
4 small desiree potatoes, peeled
1 tbs olive oil
1 medium brown onion, finely diced (I used red onion as that is what I had) 
2 garlic cloves, crushed
2 tbs grated lemon rind
1 seeded and finely diced red chilli
1 cup diced tinned tomatoes
1/3 cup lemon juice
2 kg pot ready mussels
1 cup (250ml) white wine
1/3 cup fresh fat leaf parsley leaves

Method


Preheat oven to 200c or 180c fan forced. Cut potatoes into thin fries and place on large baking tray in a single layer. Lightly spray with oil and bake, turning occasionally for 20 - 25 minutes or until golden. 


Meanwhile, heat olive oil in a large saucepan over medium heat and cook onion for 5 minutes or until softened. Add garlic, lemon rind and chilli, cook for 1 minute until fragrant. Add mussels, white wine and diced tomatoes & lemon juice stirring until well combined.Cover and cook for 5 - 6 minutes, shaking pan occasionally until mussels have all opened. 


To serve sprinkle mussels with parsley and serve with lemon wedges and shoestring fries.