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Mussels & Crispy Potato Wedges Recipe | Great British Food Magazine

Mussels & Crispy Potato Wedges

  • 750g Cornish New Potatoes
  • 4 tbsps 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 tsps garlic puree
  • 50g butter
  • ½ juice of a lemon
  • 4 sprigs of fresh parsley (chopped)
  • Sea salt and black pepper
  • To serve

  • 4 wedges of lemon
  • Preheat the oven to 200°C/Fan 180°C/Gas 6. 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.
  • 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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