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Mussels and Mashed Potatoes
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Mussels And Mashed Potatoes

Mashed potatoes are the best way to put all that mussel juice to good use!
Prep Time15 minutes
Cook Time20 minutes
cook potatoes2 hours
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: American, British, French, Italian
Keyword: Mash-Up
Servings: 2 people
Calories: 1175kcal

Ingredients

Mussels

  • 1 shallot diced
  • 1 small fennel bulb bulb diced, fronds chopped
  • 1/2 pound Italian sausage removed from casing
  • 4 ounces mushrooms sliced
  • 1 teaspoon red pepper flakes
  • 4 cloves garlic minced
  • 2 pounds mussels cleaned
  • 1/2 cup white wine

Potatoes

  • 1/4 cup parsley
  • 4 yukon gold potatoes skin on
  • 1/2 stick butter
  • 1/4 cup parsley
  • splash milk

Instructions

  • Bake the potatoes at 350 until tender, about an hour and a half. Cut the potatoes before mashing so that you break up the skin. Mash with the butter, parsley, and as much milk needed. Season to taste with salt and pepper
  • Cook the sausage, shallot, and fennel (the bulb part only) until the sausage is cooked and the veggies are starting to brown, about 7 minutes.
  • Add the garlic, chile flake, and mushroom and cook 3 minutes.
  • Add the mussels and wine. Season with a pinch of salt and pepper. Cook until the mussels are all opened, about 5 minutes. Remove from heat and stir in the fennel fronds.
  • Put the potatoes into a shallow bowl and press them against the sides of the bowl to basically form a potato bowl. Scoop a bunch of mussels and sauce into the potatoes and serve.

Nutrition

Calories: 1175kcal | Carbohydrates: 85g | Protein: 55g | Fat: 65g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1786mg | Potassium: 3329mg | Fiber: 13g | Sugar: 10g | Vitamin A: 2801IU | Vitamin C: 125mg | Calcium: 227mg | Iron: 16mg