Ingredients
- 500 grams mussels (cleaned and de-bearded)
- 250 ml water (1 cup)
- 2 teaspoons olive oil (extra virgin)
- 1 large white onion (finely chopped)
- 2 cloves garlic, minced
- 300 grams potatoes (peeled and finely chopped, Carismas low GI potatoes specified)
- 500 ml low-fat milk (2 cups)
- 2 cobs corn (husks and silk removed, kernels cut off)
- 100 ml thickened cream (light)
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground black pepper, to season
How to Make
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Step 1: Put mussels and water in a large saucepan and cover and bring to the boil over a high heat and then reduce heat to medium-high and cook, shaking pan often for 2 to 3 minutes or until mussels ope.
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Step 2: Drain liquid, reserving 250ml (1 cup).
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Step 3: Set mussels aside for 5 minutes before removing from shells and finely chop the flesh and put in a small bowl, cover and set aside.
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Step 4: Wipe out pan.
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Step 5: Heat oil in clean pan over a medium heat and add onion and garli8ce, reduce heat to low and cook, stirring, occasionally, for 8 to 10 minutes or until onion is very soft but doesn't colour and then add potato, milk and reserved cooking liquid and bring to a simmer over medium heat and cook stirring occasionally, for 10 minutes or until potato is just tender.
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Step 6: Add corn and continue to cook for a further 3 to 4 minutes or until corn is just tender and bright yellow and then add cream, mussel flesh and stir until heated through and then stir in parsley, season with pepper and serve.
We hope you enjoy this recipe!
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