Mussels with Potatoes
Mussels, waxy potatoes and carrots come together in this seafood — 65 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for pan and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Scrub the mussels under cold running water, pull away the wiry beards, and discard any that are cracked or that stay open when tapped sharply on the counter.
- Peel the potatoes and carrots, cut them into bite-sized chunks, then boil them in salted water for 12 to 15 minutes until just tender, and drain well.
- Meanwhile, place the cleaned mussels in a wide pan with a splash of water, cover, and steam over high heat for 4 to 6 minutes, shaking the pan, until the shells have opened.
- Discard any mussels that remain firmly closed, then lift the rest out; if you like, pick most of the meat from the shells and strain and reserve a little of the cooking liquor.
- Whisk together the olive oil, white wine vinegar, crushed garlic and chopped parsley with a pinch of the reserved mussel liquor to make a dressing, and season with salt and pepper.
- While the potatoes and carrots are still warm, toss them gently with the mussels and the dressing so the flavours soak in.
- Let the dish sit for a few minutes to come together, then taste, adjust the seasoning, and serve warm or at room temperature.
You'll use: Pan · Large pot · Saucepan · Whisk · Steamer
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
Tips & common questions
How long does Mussels with Potatoes take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Mussels with Potatoes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Mussels in escabeche on baked potatoes - Massachusetts.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.