Mosselen met FRIET aan het spit! Zelf aioli maken en patatjes op de BBQ!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth can add flavor without the alcohol.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers creaminess with fewer calories.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions provide a fresh flavor at a lower cost.

Prepare the barbecue and let it heat up for about 10-12 minutes with the lid open to maintain a temperature around 190-200 degrees Celsius.

Grill the red bell pepper and onion directly on the coals until they are charred and sweet.

Halve 8 tomatoes, remove the cores, and brush the cut sides with olive oil before placing them on the grill.

Grill the tomatoes until they are caramelized and soft, checking to ensure they don't overcook.

Once the peppers and onions are grilled, remove them from the heat and let them cool slightly before peeling off the charred skin.

Blend the grilled peppers, onions, halved tomatoes, olive oil, salt, pepper, basil leaves, and a clove of garlic together until smooth to create the sauce.

Prepare the potatoes by cutting them into rustic fries, leaving the skin on the sides for texture.

Soak the cut potatoes in boiling salted water for about 4-5 minutes to pre-cook them.

Drain the potatoes and toss them with olive oil and salt before placing them in a spit basket for grilling.

Grill the fries on the barbecue at a temperature of 190 degrees Celsius for about 40 minutes, turning occasionally for even cooking.

Clean the mussels by soaking them in saltwater to ensure they open up and remove any sand.

Prepare the aioli by grating 2 cloves of garlic and mixing them with vinegar, mustard, salt, and sunflower oil using a hand mixer until emulsified.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens