Mussels & New potato wedges

Mussels are a great and inexpensive summer shellfish. Make a meal of them with roasted New potato wedges and a rich and tangy sauce.

This recipe was created by Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

35 minutes

SERVES

Serves 4

Ingredients

750g New/Baby 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

Method

Preheat the oven to 200°C / Fan 180°C / Gas 6. Give the potatoes a wash and then cut lengthwise into small wedges, place in a shallow roasting tray and drizzle with oil, salt and pepper. Roast for 30-35 minutes.

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.

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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