Mussels With Potato And Garlic
Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. from gourmet ireland" by paul and jeanne rankin."
Steps
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.
Ingredients
mussels, water, dry white wine, fresh thyme, fresh parsley, garlic cloves, leeks, potatoes, fresh ground black pepper