← All recipes

🍽️ Mussel and Potato Mustard Sauce

1277 kcal · 30 min · 4 servings

Mussel and Potato Mustard Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and wash them thoroughly.
  2. 2. Use a melon baller to carve nice balls out of the potatoes.
  3. 3. Boil the potato balls in salted water for about 20 minutes.
  4. 4. Drain the potatoes and let them drip dry.
  5. 5. Melt the butter in a pan while stirring.
  6. 6. Stir the mustard into the melting butter.
  7. 7. Whisk the cream into the mixture with a whisk.
  8. 8. Season the sauce with cayenne pepper.
  9. 9. Add the cooked potatoes to the mustard sauce.
  10. 10. Keep the potatoes warm in the sauce.
  11. 11. Sort the mussels and discard any that are already open.
  12. 12. Brush the mussels clean under running water.
  13. 13. Remove the beards from the mussels.
  14. 14. Peel the onions and chop them finely.
  15. 15. Clean the leek, wash it, and cut it into cubes.
  16. 16. Wash the parsley and shake it dry.
  17. 17. Finely chop the parsley.
  18. 18. Sauté the onions briefly in a large pot.
  19. 19. Add the remaining vegetables (leek) to the onions and sauté briefly.
  20. 20. Stir the chopped parsley into the vegetables.
  21. 21. Deglaze the vegetables with 250 ml of water and the wine.
  22. 22. Lightly season the liquid with salt and pepper.
  23. 23. Bring the mixture to a boil.
  24. 24. Add the mussels to the pot.
  25. 25. Cook the mussels on high heat for about 8 minutes with the lid on.
  26. 26. Shake the pot vigorously occasionally to ensure the mussels cook evenly.
  27. 27. Let the mussels drain for serving.
  28. 28. Discard any mussels that remain closed after cooking.
  29. 29. Plate the open mussels with the mustard sauce and potatoes.
  30. 30. Garnish the dish with arugula and serve.

Nutrition per serving