Mussels with Potato & Garlic
SERVES 4 SUPER EASY
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 go tough. Add a splash of double cream at the last moment for extra luxury. .
1.5 kg (3½ lb) live mussels
200 ml (7 fl oz) water
50 ml (2 fl oz) dry white wine
1 sprig of fresh thyme
1 sprig of fresh parsley
3 garlic cloves, sliced
100 g (4 oz) leeks, thinly sliced
400 g (14 oz) potatoes, peeled and cut into 1 cm (½ in) dice
1 tablespoon chopped fresh parsley
freshly 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 the 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 4–5 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 into a clean pan and add the leeks and potatoes. Cook over a moderate 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.