Mussel & Potato Hotpot

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    2737

Mussels and potatoes in a herby, creamy sauce. Garlicky and delicious!

recipe updated May 3, 2019

Ingredients

  • Mussels icon
    Mussels
    1000g
  • Butter icon
    Butter
    25g
  • Onion icon
    Onion
    140g
  • Garlic clove icon
    Garlic clove
    18g
  • Dry white wine icon
    Dry white wine
    150g
  • Baby potato icon
    Baby potato
    500g
  • Single cream icon
    Single cream
    150ml
  • Fresh parsley icon
    Fresh parsley
    50g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

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

Step preview

  1. Prep and set aside fresh parsley: coarsely chopped
  2. Prep and set aside salt & pepper
  3. Get a clean colander
  4. Add scraped, debearded mussels
  5. Get a clean saucepan
  6. Add butter
  7. Melt
  8. Add chopped onion
  9. Add crushed garlic clove
  10. Fry gently until softened - approx 3 min
  11. Transfer content of colander to saucepan
  12. Add dry white wine and cover
  13. Cook gently - approx 5 min
  14. Add baby potato and cover
  15. Cook gently until cooked through - 15 min
  16. Get a clean food processor bowl
  17. Add single cream
  18. Add prepared fresh parsley
  19. Process until fine
  20. Transfer content of food processor bowl to saucepan
  21. Boil briefly until thickened
  22. Heat gently - approx 2 min
  23. Season with prepared salt & pepper
  24. Serve
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