Moules frites with home made aioli

Home made Aioli.

I have never bought Aioli, I always make my own, this way it is always fresh. I do not use a whisk (though I have used the all in one blender method in the past)

You will require

1 tsp. of course sea salt

2 fat garlic cloves

1 fresh egg yolk

Juice of 1 lemon (you don't have to use it all)

1 tsp. of middle hot mustard (Dijon)

pepper to taste

Crush the garlic with the the salt in a pestle and motar into a smooth paste, add the egg yolk and mix well. Slowly drizzle the oil in when it comes together, add the mustard, taste, add the lemon juice to taste, mixing all the time. Finish with course ground black pepper to taste.

Moules

Buy yourself a kilo of mussels, clean (today you get them already cleaned) discard any broken ones.

Dice about 5cm piece of leek, a carrot, a piece of celeriac (or a stick of celery) and a shallot.

Soften the veg in a wok until soft, add a shot glass of Noilly Prat, add the mussels with about 150ml of vegetable stock (you can dispence with this and use a dry white wine)

Frites

I had sent (she had actually volenteered) out to get some Pommes Frites from Willies a Schnell-imbiß at Wilhelmplatz just around the corner (they do some very nice crispy chips).