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