Normandy Mussels

Elena Duggan

Ingredients:

  • 1kg Live Mussels, Australian
  • 750g Royal Blue or Sebago Potatoes, peeled, sliced in 5 mm discs, rinsed, dried
  • 100g Extra Virgin Olive Oil
  • 1 tbsp Dijon mustard
  • 250ml Apple Cider
  • 100ml Calvados
  • 100 g Unsalted Butter, reserve 50g for potatoes
  • 50g Crème Fraiche
  • Ground white pepper to taste
  • Murray River salt, to taste
  • ¼ bunch dill, leaves only
  • ¼ bunch parsley, leaves only, finely diced

Method:

  1. For the potatoes, heat 50g EVOO in a large non-stick fry pan over a medium heat.
  2. Pan fry potatoes while flipping every two minutes until evenly cooked and golden. When a fork goes through with minimal resistance, they’re ready.
  3. Place 50g of butter in to finish potatoes and set aside to serve.
  4. Heat oil in a large heavy based pot. Soften leeks until starting to colour.
  5. Deglaze with cider and calvados and dislodge all sediment, stir thoroughly.
  6. Allow liquid to reduce by approximately one third, stir through butter, pepper and Dijon until combined.
  7. Pour in mussels and place lid on pot. Once all mussels are open, approximately 8 minutes remove lid, stir through crème fraiche.
  8. Serve with fresh dill and parsley and potatoes.

Notes

  1. Mussels can be replaced with pipis or clams depending on local and seasonal availability Leek can be replace with brown or white onion Cider and calvados can be replaced with a dry white wine

Optional

  1. Dairy free option, leave out butter and crème fraiche, replace with more EVOO if desired.

Health Notes:

  • Gluten free
  • Grain free
  • Nut free
  • Low Fructose / Minimal sugar
  • Pescatarian

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