How do you store mussels with chorizo and tomato, fries and mayonnaise?

Name: Mussels with chorizo and tomato, fries and mayonnaise
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: Mussels:; 3 kilograms of mussels; 250 grams of fennel; 2 onions; 6 cloves of garlic; 2 knobs of butter; 160 ml sherry; 200 g finely chopped chorizo; thyme and bay leaf; 400 ml tomato sauce; Fresh mayonnaise:; 250 ml corn or sunflower oil; 1 egg; pepper and salt; 1 tablespoon vinegar; 1 tablespoon mustard; juice of 0.5 lemon; fries

Mussels with Chorizo and Tomato: Refrigerator: Store leftover mussels for a maximum of 1 day in a sealed container in the refrigerator. Let the mussels cool to room temperature before placing them in the refrigerator. Reheating: Gently reheat the mussels in a pan over low heat. Avoid prolonged reheating times to prevent the mussels from becoming tough. Fresh Fries: Refrigerator: Fresh fries are best eaten immediately. If you have leftovers, store them for a maximum of 1 day in a sealed container in the refrigerator. Reheating: Reheat the fries in the oven at 200°C for about 10 minutes to make them crispy again. However, fries do lose their original crispiness after storage. Fresh Mayonnaise: Refrigerator: Store homemade mayonnaise for up to 3 days in a sealed jar in the refrigerator. Usage: Stir the mayonnaise before use, especially if it has separated a bit.

Mussels with chorizo and tomato, fries and mayonnaise

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40min

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Delicious mussels with chorizo and tomato, served with fresh fries and homemade mayonnaise. A festive dish full of flavor!

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Ingredients

What do you need?

Quantity: 4P

Mussels:
3 kilograms of mussels
250 grams of fennel
2 onions
6 cloves of garlic
2 knobs of butter
160 ml sherry
200 g finely chopped chorizo
thyme and bay leaf
400 ml tomato sauce

Fresh mayonnaise:
250 ml corn or sunflower oil
1 egg
pepper and salt
1 tablespoon vinegar
1 tablespoon mustard
juice of 0.5 lemon

fries

Mussels:
3 kilograms of mussels
250 grams of fennel
2 onions
6 cloves of garlic
2 knobs of butter
160 ml sherry
200 g finely chopped chorizo
thyme and bay leaf
400 ml tomato sauce

Fresh mayonnaise:
250 ml corn or sunflower oil
1 egg
pepper and salt
1 tablespoon vinegar
1 tablespoon mustard
juice of 0.5 lemon

fries

Preparation method

How do you make this?

The fresh mayonnaise: Take a measuring cup and pour in the oil. Break the egg and add it to the oil. Season with pepper and salt.

Add the vinegar, mustard, and lemon juice. Place the hand blender at the bottom and slowly pull it up, mixing until everything is nicely combined. Voila: mayonnaise! Put it in a jar with a lid and place it in the refrigerator.

The mussels: Prepare the mussels in a very large pot, or make them in two batches.

Thoroughly wash the mussels. Sauté the onion, fennel & garlic in a cooking pot with butter. Deglaze with sherry and let simmer for 1 minute.

Add the coarsely chopped chorizo, thyme, and bay leaf and cook for 2 minutes. Add the tomato sauce and bring to a boil. Add the mussels, mix well, and cover with a lid. Shake well and the mussels are done after 4 to 5 minutes.

Serve with (fresh) fries and mayonnaise. That's a celebration!

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