|Sat Fat 5.2g||26%|
Rinse the mussels in cold running water while you sauté the onion and bacon for about five minutes.
Add the potatoes and stock and bring to a gentle boil for ten minutes.
Add the seafood and spices, and cook for five minutes.
Remove any unopened mussels and add the cream and pepper. Stir well and check the seasoning.
Stir in the herbs and serve with a crusty baguette and green salad.
Check out the video to this recipe below and many other potato recipe videos on our video hub.
300g new potatoes, halved
75g sliced squid
75g salmon (optional)
200g raw shell on prawns
1kg live mussels
1 onion, sliced
200g streaky bacon, chopped
A pinch of mace
A pinch of saffron
1tsp Cayenne pepper
500ml fish stock
4tbsp single cream
4tbsp chopped chives
2tbsp chopped parsley
Salt and pepper
Get your glorious greens with this terrific mix of flavours and textures which includes cheesy, vibrant flavours as well as fresh salad and veg.
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
A slight twist on the traditional New England corn Chowder, the addition of smoked sausage brings a new depth of flavour to this winter-warming dish.
This is a lovely alternative to making a classic fish pie and such a comforting dish to eat. Feel free to swap the fish to suit your preferences or in fact you could buy fish pie mix which many supermarkets sell at the fish counter. Served with some green vegetables, this is sure to become a family favourite.
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