Mussels and Cornish New potato wedges
Serves 4
More effort
Prep:
Cook:
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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- 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.
