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Mussels and Cornish New potato wedges

By seasonalspuds (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
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  • Serves 4
Mussels are a great and inexpensive summer shellfish. Make a meal of them with roasted Cornish new potato wedges and a rich and tangy sauce.
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Ingredients

  • 750g Cornish New potatoes
  • 4 tbsp olive oil
  • 1kg fresh mussels
  • Sea salt and black pepper

For the sauce

  • 750g Cornish New potatoes
  • 4 tbsp olive oil
  • 1kg fresh mussels
  • Sea salt and black pepper
  • 100ml double cream
  • 187ml white wine
  • 200ml vegetable stock
  • 4 shallots
  • 4 tsp garlic puree
  • 50g butter
  • 1/2 juice of a lemon
  • 4 sprigs of fresh parsley (chopped)
  • Sea salt and black pepper

To serve

  • 750g Cornish New potatoes
  • 4 tbsp olive oil
  • 1kg fresh mussels
  • Sea salt and black pepper
  • 100ml double cream
  • 187ml white wine
  • 200ml vegetable stock
  • 4 shallots
  • 4 tsp garlic puree
  • 50g butter
  • 1/2 juice of a lemon
  • 4 sprigs of fresh parsley (chopped)
  • Sea salt and black pepper
  • 4 wedges of lemon

Method

  • STEP 1
    Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then chop into small wedges, place in a shallow roasting tray and drizzle with oil, salt and pepper. Roast for 30-35 minutes.
  • STEP 2
    Meanwhile in a large pan, add the butter and stir fry the shallots for 2-3 minutes, then add the parsley and white wine and simmer.
  • STEP 3
    Once the mixture has reduced add the cream, stock, lemon juice and garlic puree and bring back to the boil. Then add the mussels and cook for 5 minutes or until they have opened. Remove any that have not opened. Season the sauce and serve, with wedges of lemon.
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