French Mussels & Potato in White Wine
A refined, rustic French dish that brings the elegance of the coast to your table. Tender mussels are gently steamed with buttery shallots, anchovy umami, and dry white wine, layered over thinly sliced spud lite potatoes for a hearty, flavour-packed base. Finished with fresh parsley and crusty bread to mop up every last drop of the rich, aromatic sauce—this is bistro-style comfort food at its best.
French Mussels and Potato in White Wine
Servings: 2 Servings
A refined French-inspired seafood dish featuring tender mussels, spud lite potatoes, and a fragrant butter and white wine sauce.
Print Recipe
Ingredients
- 1 kg fresh mussels cleaned and de-bearded
- 2 –3 medium potatoes par boiled and thinly sliced
- 2 French shallots finely diced
- 3 cloves garlic minced
- 1 long red chilli thinly sliced (optional)
- 4 –5 white anchovy fillets chopped
- 2 tablespoons extra virgin olive oil plus extra as needed
- 1 tablespoon unsalted butter softened
- ½ cup dry white wine such as a crisp Sauvignon Blanc
- Fresh parsley roughly chopped, for garnish
- Salt and freshly cracked black pepper to taste
- Crusty bread toasted or fresh, for serving
Instructions
- Begin by heating a generous amount of extra virgin olive oil in a wide pan over medium heat. Add the finely diced shallots and sauté until translucent and fragrant, taking care not to allow them to brown.
- Introduce the minced garlic and a pinch of salt, which will help release the moisture and prevent the aromatics from catching on the bottom of the pan.
- Add the softened butter and allow it to melt into the shallot and garlic mixture. Stir gently to combine and continue to cook until the aromas are rich and perfumed. Season with freshly ground black pepper, and, if needed, adjust the oil for consistency.
- Stir in the chopped white anchovies, allowing them to break down slightly in the heat and meld with the base. These anchovies provide a mellow, slightly tangy depth to the sauce. If using chilli, add the thinly sliced pieces at this stage to infuse a subtle heat and sweetness.
- Layer in the thinly sliced potatoes, distributing them evenly across the base of the pan. Pour over the white wine and bring the liquid to a gentle simmer. Carefully nestle the cleaned mussels into the mixture, ensuring even contact with the heat and steam.
- Cover the pan with a lid and allow the mussels and potatoes to steam for several minutes, or until the mussels have fully opened and the potatoes are tender. Remove the lid and assess the consistency of the sauce; it should be slightly reduced and glossy.
- Spoon the mussels and potatoes into serving bowls, ensuring some of the shallot and anchovy mixture is distributed at the base.
- Finish each bowl with a sprinkle of the parsley, a final drizzle of extra virgin olive oil and serve alongside slices of crusty bread to soak up the remaining sauce.
