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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.



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10 minutes

cooking time


35 minutes



Serves 4


  • 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


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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