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5 sustainable seafood recipes

By: Enrique Gili on Feb. 17, 2011, 8:28 a.m.

Photo: Jacques Palut/Shutterstock

4 of 7

Mussels and Winter Potatoes

Mussels are abundant and affordable. Combine with a starchy winter staple to create a tasteful and good-tasting seafood salad.

Mussels and Winter Potatoes


  • 1 pound winter potatoes
  • 1 1/2 pounds whole mussels, rinsed
  • 1 cup dry white wine
  • 1 strip lemon zest
  • 2 stalks celery, chopped
  • 2 tablespoons fennel leaves, chopped fine
  • 1 bay leaf, torn
  • 2 cloves garlic, minced
  • 1/2 cup fresh parsley, chopped

Aoili Sauce

  • 4 tablespoons mayonnaise
  • 1/2 cup fresh parsley, chopped
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry dill

Time estimates

Prep time: 40 min

Total time: 60 min


  1. Boil potatoes in a 5- to 6-quart pan until tender, about 15 minutes. Remove from heat. Run under cold water to stop cooking process. Let cool. Cut potatoes into halves and quarter.
  2. Meanwhile, in large skillet arrange mussels as flat as possible. Combine remaining ingredients. Bring to boil over medium-high heat until mussels steam open. Set mussels aside to cool, discarding any shells that fail to open.
  3. Remove meat from shells. Reserve broth.
  4. Combine mussels in bowl with potatoes, adding celery, bay and fennel leaves. Add half cup of mussel broth. Stir gently until evenly blended. Serve at room temperature with aoili sauce and rustic bread.
  5. To make the aioli sauce, combine ingredients in small bowl. Stir until evenly blended, about two minutes.

Serves 4 as an appetizer.