yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
olive oil, divided
ripe avocado, pitted and peeled
garlic, minced, divided
onion, finely chopped
dry white wine
Preheat oven to 425ºF (220ºC). Toss potatoes with 2 tbsp (30 mL) oil and ½ tsp (2 mL) salt. Arrange on parchment-lined baking sheet. Bake, turning fries over once, 25 to 30 min. or until golden brown and tender.
Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.
Meanwhile heat remaining oil in Dutch oven or large saucepan set over medium-high heat. Add onion and remaining garlic. Cook, stirring, 2 to 3 min. or until onions are tender. Add mussels, wine and remaining salt. Reduce heat to medium. Cover and steam mussels 5 to 8 min., or until mussels open. Discard any that do not open.
Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy