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Mussels & potatoes in a white wine broth


  • Place the wine and ½ cup stock with ½ finely chopped onion and 1 tbsp chopped parsley in a wok (or large non-stick pan) and bring to the boil. Then add the mussels, cover and cook, removing the mussels as they open (discarding any unopened ones). Strain the cooking liquid, shell the mussels and set both aside. 
  • While the mussels are cooking, heat the oil in a large pan and gently saute 1 chopped onion with the celery and garlic until softish. Add the potatoes and toss well to lightly coat. Then add the mussel cooking liquid with stock to cover with a little ground pepper. Turn the heat down and simmer until the potatoes are tender. Taste for seasoning.
  • Then turn the heat off and toss in the mussels with the remaining parsley. Transfer to a large dish and serve with lots of good crusty bread on the side.


  • 1 cup dry white wine
  • 1 cup chicken (or vegetable) stock
  • 1½ onions
  • 2 tbsp chopped parsley
  • 1 kg mussels, cleaned & debearded
  • 1 tbsp olive oil
  • 2 celery stalks, diced
  • 2 garlic cloves, crushed
  • 8 baby potatoes (chats), peeled & quartered

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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