Rachel Roddy's Peppered Mussels with Salty Chips
Rachel Roddy, the acclaimed food writer and author, has shared her latest recipe for peppered mussels with salty chips, a dish that combines the briny freshness of mussels with the comforting crunch of chips. The recipe, published in The Guardian, is a twist on the classic Italian cozze e patatine.
The dish features mussels steamed in a peppery broth with white wine, garlic, and parsley, served alongside thick-cut chips that are double-fried for extra crispiness. According to Roddy, the key is to season the chips generously with sea salt while they are still hot, allowing the salt to adhere perfectly.
Ingredients and Preparation
For the mussels, Roddy recommends using fresh, scrubbed mussels, discarding any that are open. The broth is made by sautéing garlic and chili in olive oil, then adding white wine and a generous amount of black pepper. The mussels are added and cooked until they open, then finished with fresh parsley.
The chips are made from floury potatoes, cut into thick wedges, soaked in cold water to remove starch, then dried and fried twice—first at a lower temperature to cook through, then at a higher temperature to brown and crisp. Roddy emphasizes the importance of salting the chips immediately after the second fry.
Serving Suggestions
Roddy suggests serving the mussels and chips together in a large bowl, with extra lemon wedges and a sprinkling of parsley. The dish is best enjoyed with a cold beer or a crisp white wine. She notes that this recipe is perfect for a casual summer dinner, evoking the seaside trattorias of Italy.
According to Roddy, the combination of peppery, briny mussels and salty, crunchy chips is a match made in heaven. She credits the inspiration to her travels along the Italian coast, where this dish is a staple.
