Classic mussels with lemon mayonnaise and potatoes from the Airfryer
This recipe is great for a sunny day! The lemon mayonnaise gives the mussels a fresh bite and vary endlessly with your favourite vegetables. Add Cêlevíta floury cooking potatoes and you have a delicious meal in just half an hour.
Ingredients:
- 1 bag Cêlevíta Granny's cooking potatoes floury, 500 g
- 2 tbsp olive oil
- Salt and pepper, to taste
For the lemon mayonnaise:
- ½ lemon, rind and juice
- 2 tbsp mayonnaise
- 1 tbsp crème fraîche
For the mussels:
- 1 tbsp butter
- 1 onion, in half rings
- 1 leek, in rings
- 4 stalks of celery, cut into pieces
- 1 bay leaf
- 2 kg mussels, washed
- 200 ml dry white wine
- 15 g celery leaves, finely chopped
- Pepper, to taste
Extra needed:
Mussel pan
Preparation
Step 1:
Preheat the airfryer. Prepare the potatoes according to instructions on the packet.
Step 2:
For the lemon mayonnaise, mix the zest and juice of half a lemon with the mayonnaise and crème fraîche.
Step 3:
Heat the mussel pan and melt a tablespoon of butter. In it, fry the onion, leek, celery and bay leaf for about 5 minutes. Add the mussels and the wine. Cook the mussels with the lid on the pan. Shake the pan a few times in between. When the mussel shells are open, the mussels are cooked. Finish the mussels with chopped celery leaves and some pepper.
Tip:
Vary with various flavours in your mussel casserole: For example, replace the wine with beer, or vegetable stock if you don't drink alcohol. Add various vegetables and herbs to the mussel greens to your liking.