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

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!