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Prep Time
15 mins
Total Time
1 h


1 lb
yellow-flesh potatoes, cut into ½-in. (1 cm) thick fries
500 g
½ cup
olive oil, divided
125 mL
1 tsp
salt, divided
5 mL
ripe avocado, pitted and peeled
3 tbsp
lemon juice
45 mL
1 tbsp
Dijon mustard
15 mL
4 cloves
garlic, minced, divided
onion, finely chopped
2 lb
1 kg
1 cup
dry white wine
250 mL


Step 1

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.

Step 2

Place avocado, ¼ cup (60 mL) oil, lemon juice, mustard and half the garlic into blender; puree until smooth. Set aside.

Step 3

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.

Step 4

Serve mussels and fries with 2 tbsp (30 mL) avocado aioli per serving. (Keep remaining aioli refrigerated for another use).


To make sure to cook only live mussels, do the "tap test": Firmly tap shells on chopping board or counter and discard any that don’t close.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Lactose Free Main Dish Nut Free

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
27 g
Saturated Fat:
3 g
31 g
2 g
2 g
30 mg
16 g
820 mg
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