Recipe home
Mussel and potato stew
Ingredients
25g butter
200g pack rindless back bacon, cut into strips
700g white potatoes, cut into large chunks
salt and ground black pepper
198g can sweetcorn kernels, drained
1kg mussels, tapped, and open or damaged ones discarded
140ml single cream
1 tbsp freshly chopped parsley
200g pack rindless back bacon, cut into strips
700g white potatoes, cut into large chunks
salt and ground black pepper
198g can sweetcorn kernels, drained
1kg mussels, tapped, and open or damaged ones discarded
140ml single cream
1 tbsp freshly chopped parsley
A light yet tasty mussel main course
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Method
1 Melt the butter in a large pan, add the bacon and cook, stirring, until the strips separate. Add the potatoes and 150ml water, and season. Cover and cook
for 10 minutes or until the potatoes are almost tender.
2 Add the sweetcorn and mussels to the pan, cover, bring to the boil and simmer for 5 minutes until the mussels open. Discard any that stay closed. Add the cream and parsley,
and serve.
Comments
In this month's issue of...
- Memories are made of this: wake up to a sea view, walk a frosty coastal path, take tea in a grand hotel
- Find your dream home: light, airy and seconds from the beach
- Autumn seaside breaks
- When we were young: Suggs, Carol Ann Duffy and Mark Hix's seaside childhoods
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