Steamed Mussels with Potatoes

Steamed Mussels

Christopher Hirsheimer


  • 1 russet potato, peeled, halved lengthwise, and sliced
  • 1½ cups dry white wine
  • 2 pounds mussels, debearded
  • 4 tablespoons butter, cut into pieces
  • 1–2 cloves garlic, thinly sliced
  • Rind from ¼ preserved lemon, chopped
  • Salt and pepper
  • 2–3 tablespoons extra-virgin olive oil
  • 1 bunch fresh parsley, leaves chopped

We had the pleasure of working with Italian cooking authority and cookbook author Julia della Croce at Canal House while photographing her most recent book, Italian Comfort Food. One of the last dishes we prepared together before the shoot was over called for little square cubes of potato. Rather than discarding the trimmings, someone put them into a small tub of water and stuck them in the fridge — the perfect thing to take up room in the cramped space just to be thrown away two weeks later.

A couple of days passed, and looking to make something for lunch, I went rummaging around in the refrigerator and found a bag of fresh mussels. Okay. Steamed open, they’d make a nice meal, but not quite enough to satisfy our hunger. Rooting around some more, I discovered the tub of potato trimmings. What if I added them to the pot with the mussels? How bad could that be?

Well, by now you know the end of the story. Steamed together — the mussel broth soaking into the tender scraps of potato; the potatoes giving body to the flavorful broth —the dish was a revelation, yet obvious in hindsight. No matter. It’s so delicious we now have a hard time preparing steamed mussels any other way. - MH

Adapted from "Canal House Cooking Volume No.5" by Melissa Hamilton and Christopher Hirsheimer.


Put potatoes, wine, and 1 cup of water into a heavy medium pot. Cover and boil over medium-high heat until the potatoes begin to soften, about 5 minutes. Add the mussels, butter, garlic, and preserved lemon. Season with salt and pepper. Cover and steam mussels, stirring occasionally, until the potatoes are tender and breaking apart and the mussels open, 8–10 minutes.

Remove from heat. Drizzle in the oil and add the parsley. Spoon the mussels, potatoes, and broth into big warm bowls. Discard any shells that don’t open.


Calories per serving:

1,090 calories

Dietary restrictions:

Sugar Conscious, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Pork Free

Daily value:



  • Fat 67g 104%
  • Carbs 44g 15%
  • Saturated 21g 106%
  • Fiber 3g 12%
  • Trans 1g
  • Sugars 2g
  • Monounsaturated 33g
  • Polyunsaturated 7g
  • Protein 58g 116%
  • Cholesterol 188mg 63%
  • Sodium 1,330mg 55%
  • Calcium 207mg 21%
  • Magnesium 210mg 52%
  • Potassium 2,195mg 63%
  • Iron 21mg 119%
  • Zinc 8mg 54%
  • Phosphorus 1,007mg 144%
  • Vitamin A 539µg 60%
  • Vitamin C 88mg 146%
  • Thiamin (B1) 1mg 57%
  • Riboflavin (B2) 1mg 62%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 254µg 64%
  • Vitamin B12 54µg 908%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 41%
  • Vitamin K 520µg 650%
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