Mussels With Potato and Garlic

Recipe by Chef Kate
READY IN: 30mins




  • 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.