Mussels With Potato and Garlic Recipe #138752
Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.
by Chef Kate
30 min | 30 min prep
SERVES 4
- 3 1/2 lbs live mussels
- 1 cup water (scant)
- 1/4 cup dry white wine
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 3 garlic cloves, sliced
- 4 ounces leeks, thinly sliced
- 14 ounces potatoes, peeled, cut into 1/2-inch dice
- 1 tablespoon chopped fresh parsley
- fresh ground black pepper
- Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
- Add the herb sprigs and garlic and simmer for 1 minute.
- Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
- Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
- Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
- While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
- To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.
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5 stars