Scrumptious Seafood: Mussels & Winter Potatoes

Photo: Enrique Gili

It’s raining, it’s pouring…what better way to warm up than a steaming hot, comfortingly starchy dinner? Get your hands on some sustainably farmed mussels and get cooking with this hearty recipe from Mother Nature Network.

  • 1 pound winter potatoes
  • 1 1/2 pounds whole mussels, rinsed
  • 1 cup dry white wine
  • 1 strip lemon zest
  • 2 stalks celery, chopped
  • 2 tablespoons fennel leaves, chopped fine
  • 1 bay leaf, torn
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped
Aoili Sauce
  • 4 tablespoons mayonnaise
  • 1/2 cup fresh parsley, chopped
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry dill
Time estimates
Prep time: 40 min  
Total time: 60 min  
  1. Boil potatoes in a 5- to 6-quart pan until tender, about 15 minutes. Remove from heat. Run under cold water to stop cooking process. Let cool. Cut potatoes into halves and quarter.
  2. Meanwhile, in large skillet arrange mussels as flat as possible. Combine remaining ingredients. Bring to boil over medium-high heat until mussels steam open. Set mussels aside to cool, discarding any shells that fail to open.
  3. Remove meat from shells. Reserve broth.
  4. Combine mussels in bowl with potatoes, adding celery, bay and fennel leaves. Add half cup of mussel broth. Stir gently until evenly blended. Serve at room temperature with aoili sauce and rustic bread.
  5. To make the aioli sauce, combine ingredients in small bowl. Stir until evenly blended, about two minutes.
Serves 4 as an appetizer.
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