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

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

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!