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Cookbook

 

Mussels with Potato and Garlic

Serves 4

 

Mussels with Potato and Garlic 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.

 

3-1/2 pounds live mussels
Scant 1 cup water
1/4 cup dry white wine
1 fresh thyme sprig
1 fresh parsley sprig
3 garlic cloves, sliced
4 ounces leeks, thinly sliced
14 ounces potatoes, peeled
   and cut into 1/2-inch 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 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.

 

Gourmet Ireland
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-15-4
Recipe reprinted by permission.

Buy the Book!

Gourmet Ireland 2
From the Public Television Series

By Paul and Jeanne Rankin
Bay Books
Paperback, $18.95
ISBN: 0-912333-34-0
Recipe reprinted by permission.

Buy the Book!

 

Gourmet Ireland and Gourmet Ireland 2

Recipes

 

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This page created March 2000


 


 
 

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