Jersey Royal Potato and Mussels Marinière

A comforting and flavorful stew featuring Jersey Royal potatoes and fresh mussels cooked in a fragrant white wine broth with garlic, shallots, and local herbs. Enhanced with the richness of Jersey butter and milk.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£5.76

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Jersey

Main Ingredient:

Seafood

Mood:

Comfort Food•Healthy

Ingredients

Servings

1kgJersey Royal Potatoes(Scrubbed, not peeled. If larger, half or quarter them)

£6.00

1.5kgFresh Mussels(Bearded and scrubbed)

£7.50

250mlDry White Wine(A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio works well)

£3.00

2mediumShallots(Finely chopped)

£0.60

3clovesGarlic(Minced)

£0.20

0.3cupFresh Parsley(Chopped, plus extra for garnish)

£0.50

2sprigsFresh Thyme(Or 1 teaspoon dried thyme)

£0.30

50gJersey Butter(Unsalted)

£1.20

100mlJersey Milk(Full fat for extra richness)

£0.30

2tablespoonsOlive Oil

£0.25

to tasteSea Salt

£0.10

to tasteBlack Pepper(Freshly ground)

£0.10

100gLocal Seasonal Greens (e.g., Samphire, Sea Beet)(Roughly chopped)

£3.00

Total Cost

£23.05

£5.76 per serving

The Method

1
Prepare the mussels: Rinse the mussels under cold running water. Discard any mussels that are open and don't close when tapped.
2
Sauté Aromatics: In a large pot or Dutch oven, heat olive oil and Jersey butter over medium heat. Add the shallots and garlic and sauté until softened and fragrant, about 3-5 minutes. Be careful not to brown them.
3
Add Potatoes: Add the Jersey Royal potatoes to the pot and stir to coat with the shallot and garlic mixture. Cook for 5 minutes, stirring occasionally.
4
Deglaze and Simmer: Pour in the white wine and bring to a simmer. Add the thyme sprigs. Cover the pot and simmer for 10-15 minutes, or until the potatoes are almost tender.
5
Add Mussels and Greens: Add the mussels and local seasonal greens (if using) to the pot. Cover the pot tightly and cook for 5-7 minutes, or until all the mussels have opened. Discard any mussels that do not open.
6
Finish and Serve: Stir in the Jersey milk and parsley. Season with salt and pepper to taste. Remove the thyme sprigs before serving.
7
Serve immediately in bowls, garnished with fresh parsley and crusty bread for dipping into the delicious broth.

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My Notes

Nutrition Information

Nutrition per serving (775g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

To ensure the mussels are properly cleaned, soak them in cold salted water for about 20 minutes before cooking. This helps them release any sand or grit.

For an extra layer of flavor, you can add a pinch of red pepper flakes to the shallot and garlic mixture while sautéing.

Serve with crusty bread for soaking up the flavorful broth.

If you cannot find Jersey Milk, you can substitute with other full fat milk or double cream, but the flavour will be slightly different.

Cooking Equipment

Large pot with lid

Colander

Measuring cups/spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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