Gary Rhodes' mussels recipe
The spicy edge to the crème fraiche is curry paste, the paste and cream simmered together in this recipe with the mussel juices. The nuts are Fairtrade cashews and I’ve selected small cos for the salad, using mostly the heart leaves
Ingredients
- 4.25 lbs Fresh mussels
- 1 tsp Medium curry paste
- 100 g Crème fraiche
- 0 Salt and pepper
- 75 g Unsalted cashew nuts, roughly chopped
- 2 Small mangoes, or 1 large, peeled and chopped
- 2 Small Cos lettuce, leaves separated
- 1 tbsp Finely chopped chives
- 1 Lime, quartered
- 1 Dash of olive oil, for drizzling
- 4.25 lbs Fresh mussels
- 1 tsp Medium curry paste
- 3.5 oz Crème fraiche
- 0 Salt and pepper
- 2.6 oz Unsalted cashew nuts, roughly chopped
- 2 Small mangoes, or 1 large, peeled and chopped
- 2 Small Cos lettuce, leaves separated
- 1 tbsp Finely chopped chives
- 1 Lime, quartered
- 1 Dash of olive oil, for drizzling
- 4.25 lbs Fresh mussels
- 1 tsp Medium curry paste
- 3.5 oz Crème fraiche
- 0 Salt and pepper
- 2.6 oz Unsalted cashew nuts, roughly chopped
- 2 Small mangoes, or 1 large, peeled and chopped
- 2 Small Cos lettuce, leaves separated
- 1 tbsp Finely chopped chives
- 1 Lime, quartered
- 1 Dash of olive oil, for drizzling
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- To clean the mussels, scrub the shells in cold water, scraping off any barnacles and pulling away the beards. If any mussels are slightly open, a short, sharp tap, should make them close, letting you know they are still alive. Any that don't close should be discarded.
- Heat a large saucepan on top of the stove. Add the mussels with a few tablespoons of water. Cover with a lid, and cook over a high heat for 3-5 minutes, shaking the pan and stirring the mussels from time to time until the shells have opened.
- Strain in a colander, saving all of the juices except the last couple of tablespoons that tend to be gritty. Once slightly cooled, remove the mussels from their shells, discarding any that have not opened.
- Warm 100ml of the saved mussel juices, and whisk in the curry paste. Simmer for a few minutes before whisking in the crème fraiche. Season with salt and pepper, if needed.
- Scatter the cos leaves, chopped cashew nuts and chopped mango in the centre of the serving plates. Quickly warm the mussels in the spicy crème fraiche sauce, stir in the chopped chives and spoon over the leaves, nuts and mango. Drizzle with a drop or two of olive oil and a squeeze of lime.
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Liberation - The world’s only farmer-owned Fairtrade nut company
Recipe is courtesy of Fairtrade nut company Liberation Foods. Fairtrade nuts are now widely available in the fresh produce section in your local Tesco, Sainsbury's or Morrisons and you will find them under the supermarket's own label. Going Nuts for Fairtrade is a great way to help smallholder farmers trade their way out of poverty.
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