zoom Mussel, potato & tarragon hot pot

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    Mussel, potato & tarragon hot pot

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    Mussel, potato & tarragon hot pot

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    1 tbsp olive oil
    2 large shallots, thinly sliced
    300g small Charlotte potatoes, thinly sliced
    1 tsp fennel seeds
    150ml fish stock
    5g tarragon, stalks removed
    100g petits pois
    250g pack Scottish mussels in white wine & cream
    75ml reduced fat soured cream


    1. Heat the oil in a large saucepan, then fry the shallots and potatoes for 5 minutes, stirring frequently until the vegetables have softened slightly.

    2. Add the fennel seeds and stock and bring to a simmer. Cover with a lid and cook gently for 6-8 minutes, until the potatoes are tender but not falling apart. Stir in the tarragon and petits pois.

    3. Add the mussels to the saucepan, including any sauce left in the pack. Cook, stirring frequently for 5 minutes, until very hot. Add the cream and heat through for 1 minute before serving, ensuring all mussels are open. Discard any that remain shut.

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    Cook’s tip The leftover fresh tarragon freezes well if you don’t think you’ll be using it in another recipe. Pull the leaves from the stalks, roughly chop, label it up and freeze in the clear bag it comes in for up to a month. 


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