Mussels and Cornish New potato wedges

  • Mussels and Cornish New potato wedges
Skill level
Keen cook
Preparation Time
10 minutes
Cooking Time
35 minutes
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.


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

For the sauce

  • 100ml double cream
  • 187ml white wine
  • 200ml vegetable stock
  • 4 shallots
  • 4 tsp garlic puree
  • 50g butter
  • Juice of half a lemon
  • 4 sprigs fresh parsley, chopped
  • Sea salt and black pepper


  1. 1Preheat 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.
  2. 2Meanwhile 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.
  3. 3Once 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.