Mussels in Chilli & Tomato Ragu w/ Shoestring Fries & Roasted Garlic & Aioli


Time: 15Difficulty: Easy/moderateServings: 4

2kg Leeuwin Coast mussels

Olive oil, sea salt & black pepper

1 bunch Italian parsley, chopped

1 bulb garlic

200g mayonnaise

500g shoestring fries

For the ragu:

½ red onion, finely chopped

2 large red chillis, finely sliced

800g ripe cherry tomatoes, cut in quarters

100ml olive oil

1 1/2 cup white wine



  1. Debeard the mussels by pulling beard firmly downwards, set aside until ready to cook.
  2. Preheat oven to 200°C. Roast garlic by cutting in half, oiling generously and wrapping in aluminum foil. Bake for 20 minutes, until softened and golden. Remove cloves, crush and mix through mayonnaise.
  3. To make the ragu, heat olive oil and sauté onion and chilli until softened, add cherry tomatoes and sauté gently until softened. Add 1/2 cup wine and simmer for 10 minutes.
  4. For the mussels, heat a medium sized pot with tight fitting lid over a high heat until very hot, add two tablespoons olive oil and immediately add mussels. Deglaze with remaining white wine and cover with lid.
  5. Cook for 4 minutes, open lid carefully and check to see if mussels have opened. If unopened stir, replace lid and continue cooking for a further 1-2 min. Once mussels are opened, stir through tomato ragu and chopped parsley.
  6. Serve immediately with freshly fried fries and garlic mayonnaise.