Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Main

Mussels with Potatoes

Serves 4

Suits: Pescatarian. Allergens named in the ingredients: Molluscs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 450 g (1 lb) mussels, rinsed and scrubbed
  • 225 g (8 oz) potatoes, cooked and diced
  • 175 g (6 oz) carrots, cooked and diced
  • 1 tbsp olive oil
  • 3 tbsp wine vinegar
  • Salt
  • Freshly-ground black pepper

Method

  1. Place the mussels in a large pot or steamer with about 1–2 inches of boiling liquid (e.g. water, wine, or seasoned broth)
  2. Cover and steam over high heat for approximately 5 minutes or until the shells open
  3. Discard any mussels that do not open.
  4. Remove mussel meal from the shells
  5. Mix together the mussels, potatoes, and carrots and arrange on a suitable serving dish.
  6. Thoroughly blend the oil, vinegar, and seasoning and pour over the salad.
  7. Chill well before serving.