Ingredients

Steps

• Preheat the oven to 200°C.
• Toss potato wedges with olive oil, rosemary, salt, and pepper.
• Place potatoes on a tray and roast for 17 minutes.
• Heat olive oil in a saucepan and sauté garlic, pepper, and squash until soft.
• Stir in turmeric, cumin, and curry powder and cook for one minute.
• Add chicken stock and double cream and bring to a boil.
• Add mussels and cook for four minutes until opened.
• Stir in sugar snaps and season with salt and pepper.
• Serve the mussels in a warm bowl with the frites on the side.