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Mussel, potato & tarragon hot pot
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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.
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.
Typical values per serving:
1 of your 5 a day/low in saturated fat
This recipe was first published in May 2021.