Mussels in white wine with boiled potatoes and parsley

Ingredients

For 1 serving

• Mussels500 g
• White wine50 ml
• Potatoes250 g
• Bread30 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Parsleyto taste
• Black pepperto taste
• Saltto taste

Contains: gluten, shellfish, sulphites,

Method

1. Bring a pan of water to the boil. Peel the potatoes, cut them into roughly 2 cm cubes and, when the water boils, salt it and cook them for 12–15 minutes, until a fork slides through; drain.
2. Meanwhile clean the mussels: pull off the beard sticking out of the shell, scrape the shells with a knife and rinse; discard any open ones that don't close when tapped.
3. In a wide pan warm the oil with the crushed garlic over medium heat for a minute, until fragrant.
4. Turn the heat to high, add the mussels and white wine and cover straight away.
5. Cook for 4–5 minutes, shaking the pan, until all the mussels have opened; discard any that stay closed. Don't salt: the mussel juices are salty enough.
6. Serve the mussels with their juices, the potatoes, chopped parsley, a grind of black pepper and the bread.