Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5 potatoes, cut into cubes (e.g. Rooster potatoes) (approximately 600 g)
  • 4 kg cleaned mussels, rinsed with cold water
  • 3 cloves garlic, chopped
  • 2 shallots, chopped
  • 200 g diced bacon
  • 2 sticks of celery, chopped
  • 1 fennel bulb, thinly sliced
  • 250 ml double cream
  • 250 ml fish stock
  • ½ preserved lemon, skin chopped
  • zest of one lemon
  • handful chopped parsley
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Cooking time: 45 MIN

Whether it’s for a festive party or a quick weeknight meal, it doesn't get much better than a giant bowl of steamed mussels in a fragrant broth with potato, fennel and lemon.

  1. Finely chop the garlic, shallots, and celery. Cut the potatoes into 2 cm cubes and the fennel into thin slices.
  2. Melt butter in a pan large enough to hold all the mussels.
  3. Add the garlic, shallot, bacon, potatoes, celery, and fennel. Cook until the potatoes are just starting to soften but still firm.
  4. Give the vegetables in the pan a good stir, add the mussels and toss to coat with all the vegetables in the pan.
  5. Pour in the cream and stock, add the preserved lemon, and bring to boil with the lid on.
  6. Reduce to a simmer. Cook for 4-5 min until the mussels are just open. You don't want to overcook them!
  7. When the mussels are cooked, top them with lemon zest and chopped parsley.

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