Steamed Mussels with Small Potatoes and Linguiça

Name: Steamed Mussels with Small Potatoes and Linguiça
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 medium fennel bulb, thinly sliced, fronds chopped; 2 medium shallots, sliced; 4 ounces linguiça, chopped; ½ cup dry white wine; 2 pounds mussels, scrubbed, debearded; 1½ pounds small potatoes; Lemon wedges (for serving)

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Servings: 4

Author : Claire Saffitz

mussel potato quick

Steamed Mussels with Small Potatoes and Linguiça

Ingredients

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3 tablespoons olive oil, plus more for drizzling1 medium fennel bulb, thinly sliced, fronds chopped2 medium shallots, sliced4 ounces linguiça, chopped½ cup dry white wine2 pounds mussels, scrubbed, debearded1½ pounds small potatoesLemon wedges (for serving)

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Instructions

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Step 1

Heat 3 Tbsp. oil in a large saucepan over medium. Cook fennel, shallots, and linguiça, stirring often, until fennel is softened and shallots are translucent, 5–8 minutes. Add wine, scraping up browned bits, and bring to a simmer. Add mussels, cover saucepan, and cook, shaking saucepan occasionally, until mussels open and are just cooked, about 5 minutes. Using tongs, transfer mussels to a bowl and tent with foil to keep warm; discard any that don’t open.

Step 2

Add potatoes to saucepan, cover, and cook until potatoes are tender, 12–18 minutes. Uncover and return mussels and any liquid accumulated in bowl to saucepan and toss to distribute.

Step 3

Ladle mixture into bowls along with any liquid in the bottom of the pot, top with fennel fronds, and drizzle with oil. Serve with lemon wedges.