MUSSELS WITH SMOKED PAPRIKA POTATOES

In season from September until the end of April, mussels are delightful, nutritious, affordable and super easy to cook! Also, they’re one of the most environmentally friendly choice. So if you are craving for fish or seafood, mussels are the answer!

This recipe is quick, simple, utterly delicious and shareable. The perfect light supper for 2, or a great starter for 4.

Ingredients (serves 2):

• 500g live mussels

• 1 glass dry white wine

• 1 shallot, finely chopped

• 1 garlic clove, finely chopped

• Olive oil

• ½ bunch of spring onions, cut in half lengthways

• 500g baby potatoes, cut in half

• 2 tablespoons butter, cut into pieces

• Smoked paprika

• Salt & pepper

Method:

1- Preheat the oven at 180C. Let the mussels soak for a little while, in cool, salted water.

2- In a mixing bowl, add the potatoes, smoked paprika, salt and pepper with some olive oil. Mix well and pour into a baking tray. Roast potatoes for about 15 minutes.

3- Drain the mussels water & give them all a good scrub under cold running water. Discard any open mussels that don’t close with a sharp tap!

4- Using your fingers or paring knife, remove beards from mussels.

5- In a large saucepan set over medium heat, cook for a couple of minutes, the shallot and garlic in a little olive oil. Add the mussels, cover immediately.

After about a minute, pour in the glass of white wine and cover it up again. Cook until all mussels are open, about 4 minutes.

6- Stir in spring onions and butter. Add some salt and pepper. Remove from heat and toss any that haven’t opened.

Serve immediately with the potatoes.