Mussels and Cornish New potato wedges
- Season
- Spring/Summer
- Skill level
- Keen cook
- Preparation Time
- 10 minutes
- Cooking Time
- 35 minutes
- Serves
- Serves 4
- Categories
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.
Ingredients
- 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
Method
- 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.
- 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.
- 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.