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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 Luke Willcox - New Product Development team.
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SEASON

Spring/Summer

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COMPLEXITY

Simple

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

35 minutes

dinner

SERVES

Serves 4

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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

1
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.
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.
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.

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