Mussel and Potato Hotpot

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1543

Mussels and potatoes in a herby, cream sauce. Delicious with plenty of crusty bread to mop up the tasty juices.

recipe updated 20 Jul 2021

Ingredients

  • Fresh parsley icon
    Fresh parsley
    50 g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Mussels icon
    Mussels
    1 kg
  • Butter icon
    Butter
    25 g
  • Onion icon
    Onion
    1
  • Garlic clove icon
    Garlic clove
    3
  • Dry white wine icon
    Dry white wine
    150 ml
  • Baby potato icon
    Baby potato
    500 g
  • Single cream icon
    Single cream
    150 ml

Tools

  • kCook icon Food processor
  • kCook icon Food processor bowl
  • kCook icon Saucepan
  • kCook icon Colander

Step preview

  1. Add mussels to a clean colander
  2. Add butter to a clean saucepan
  3. Melt
  4. Add onion and garlic clove to the saucepan
  5. Fry gently until softened - approx 3 min
  6. Transfer content of colander to saucepan
  7. Add dry white wine to the saucepan and cover
  8. Cook gently - approx 5 min
  9. Add baby potato to the saucepan and cover
  10. Cook gently until cooked through - 15 min
  11. Add single cream and fresh parsley to a clean food processor bowl
  12. Process until fine
  13. Transfer content of food processor bowl to saucepan
  14. Boil briefly until thickened
  15. Heat gently - approx 2 min
  16. Season with salt & pepper
  17. Serve
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