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

Mussels with chorizo and tomato: fridge: save leftovers of the mussels for a maximum of 1 day in a sealed container in the fridge. First let the mussels cool to room temperature before putting them in the fridge. Warm up: Carefully heat the mussels in a pan over low heat. Avoid too long warming times to prevent the mussels from becoming tough. Fresh fries: fridge: fresh fries are the tastiest when they are eaten immediately. If you still have leftovers, keep them for a maximum of 1 day in a sealed container in the fridge. Warm up: Heat the fries again in the oven at 200 ° C for about 10 minutes to make them crispy again. Frietjes, however, lose their original crispiness after storing. Fresh mayonnaise: fridge: save the homemade mayonnaise for up to 3 days in a sealed jar in the fridge. Use: Stir the mayonnaise for use, especially if it is separated.

Mussels with chorizo and tomato, fries and mayonnaise

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40min

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Next Level

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

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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 lumps of butter
160 ml of sherry
200 g finely chopped chorizo
thyme and bay leaf
400 ml of tomato sauce

Fresh mayonnaise:
250 ml of corn or sunflower oil
1 egg
pepper and salt
1 tablespoon of vinegar
1 tablespoon of mustard
juice of 1/2 lemon

fries

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

Fresh mayonnaise:
250 ml of corn or sunflower oil
1 egg
pepper and salt
1 tablespoon of vinegar
1 tablespoon of mustard
juice of 1/2 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 to the oil. Season with salt and pepper.

Add the vinegar, mustard and lemon juice. Place the hand blender on the bottom and pull slowly up, mix until everything is nicely tied. Voil.: Mayonnaise! Put in a jar with lid and put in the fridge.

The mussels: Make the mussels in a very large pot, or make them in two portions.

Was the mussels thorough. Stew the onion and garlic in a saucepan with butter. Deglaze with sherry and simmer for 1 minute.

Add the roughly cut chorizo, thyme and bay leaf and fry for 2 minutes. Add the tomato sauce and let it boil. Add the mussels, mix well and put the lid on it. Shake well and the mussels are cooked after 4. 5 minutes.

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

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