Mussels with Potato and Garlic
Dive into the hearty, coastal flavors of this Mussels with Potato and Garlic recipe, a perfect harmony of tender mussels, creamy Yukon Gold potatoes, and a garlicky, wine-infused broth. This one-pot wonder is as comforting as it is elegant, with notes of fresh parsley and a squeeze of bright lemon bringing balance to the dish. The recipe comes together in just 40 minutes, making it an excellent choice for weeknight dinners or entertaining. Serve it with crusty bread to soak up every drop of the rich broth, and savor a restaurant-quality experience straight from your own kitchen. Perfect for seafood lovers, this dish is a flavorful showcase of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 2 pounds mussels, cleaned and debearded
- 3 medium Yukon Gold potatoes, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 0.75 cups dry white wine
- 1 cups chicken or seafood broth
- 2 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 whole lemon, cut into wedges
Instructions
Rinse the mussels under cold water and inspect for any that are cracked or remain open after tapping gently; discard those.
Dice the potatoes into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat olive oil over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the diced potatoes to the pot and season them with salt and pepper. Stir well and cook for 5 minutes, allowing them to slightly soften.
Pour in the white wine and let it simmer for 2-3 minutes, reducing slightly.
Add the chicken or seafood broth to the pot. Cover and let the potatoes simmer over medium heat for 10 minutes or until tender.
Once the potatoes are tender, add the cleaned mussels to the pot. Stir gently to combine, then cover the pot and cook for 5-7 minutes, occasionally shaking the pot, until the mussels open. Discard any mussels that remain closed.
Stir in the butter and chopped parsley, allowing the butter to melt into the broth.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve immediately in bowls, with a ladle of the flavorful broth and a wedge of lemon on the side for squeezing over the dish. Pair with crusty bread for soaking up the broth, if desired.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 6018 mg | 262% | |
| Total Carbohydrate | 208.0 g | 76% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 7.0 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 975 mg | 75% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 6821 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
