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    You are in: Home / Recipes / Mussels With Potato and Garlic Recipe
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    Mussels With Potato and Garlic

    Mussels With Potato and Garlic. Photo by Thorsten

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Chef Kate's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add the herb sprigs and garlic and simmer for 1 minute.
    3. 3
      Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
    4. 4
      Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
    5. 5
      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.
    6. 6
      While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
    7. 7
      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.

    Ratings & Reviews:

    • on October 01, 2005


      Mussels, mussels, oooh, how I love mussels. The basics of a great mussels recipe are so easy. Water, white wine, some herbs and mussles. I've never tried it before in a combination with potatoes and garlic. Another winner and another recipe how I can serve mussles. I suggest to add a splash of cream and do not change anything else. You CAN'T go wrong!!! Even, if you have some picky eaters around you, this type of mussels will be a winner. The reason: the potatoes will blend all the different falvors so well. Serve it with the white wine you have used for the sauce / soup or with a local beer. Make enough, everyone will ask you for a second serving. Thanks Kate for another addition to my mussels repertoir.

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    Nutritional Facts for Mussels With Potato and Garlic

    Serving Size: 1 (603 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 451.9
    Calories from Fat 81
    Total Fat 9.1 g
    Saturated Fat 1.7 g
    Cholesterol 111.4 mg
    Sodium 1152.6 mg
    Total Carbohydrate 37.2 g
    Dietary Fiber 2.7 g
    Sugars 2.0 g
    Protein 49.9 g

    The following items or measurements are not included:

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