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Celebrating Seafood in the East Neuk of Fife ...

Potato and Mussel Stew


450g (1 lb) mussels, scrubbed and beards removed
1 x 15ml spoon (1 tablespoon) olive oil
4 shallots, peeled and finely chopped
150ml (5 fl oz) stock
150ml (5 fl oz) white wine
2 cloves garlic, crushed
450g (1 lb) new potatoes, washed and halved
2 x 15ml spoons (2 tablespoons) fresh chopped parsley
4 x 15ml spoons (4 tablespoons) low fat crème fraiche

Potato and Mussel Stew

Heat the oil in a large pan, add the shallots, and cook for 3-4 minutes. Add the stock and wine, garlic and potatoes, bring to the boil and simmer gently for 15 minutes or until tender.

Stir in the mussels, cover and bring to the boil and simmer gently for 3 minutes or until the mussels are opened. Gently stir in the parsley and crème fraîche and serve.



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