Mussels and Cornish New Potato Wedges

Serves: 4

You will need

750g Cornish New Potatoes
4 tbsp olive oil
1kg fresh mussels
Sea salt and black pepper

For the sauce

100ml double cream
187ml white wine
200ml vegetable stock
4 shallots
4 tsp garlic puree
50g butter
½ juice of a lemon
4 sprigs of fresh parsley (chopped)
Sea salt and black pepper

To serve

4 wedges of lemon



Directions

1. Preheat the oven to 200oC (fan 180oC). Give the potatoes a wash and then chop into small wedges, place in a shallow roasting tray and drizzle with oil,salt and pepper. Roast for 30-35 minutes.

2. Meanwhile in a large pan, add the butter and stir fry the shallots for 2-3minutes, then add the parsley and white wine and simmer.

3. Once the mixture has reduced add the cream, stock,lemon juice and garlic puree and bring back to the boil. Then add the mussels and cook for 5 minutes or until they have opened. Remove any that have not opened.Season the sauceand serve, with wedges of lemon.

Recipe courtesy of Seasonal Spuds



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