Mussels coated in breadcrumbs with a salad of red chicory, rocket, saffron mayonnaise, and tarragon
|400 gr of breaded mussels from Prins & Dingemanse||Salt and pepper|
|2 tablespoons of Belgian mayonnaise||100 gr of rocket|
|4 sprigs of tarragon, leaves only and finely chopped||3 heads of red chicory, ends removed and leaves pulled apart|
|Good pinch of saffron, about 15 threads, soaked for 10 minutes in 1 tablespoon of hot water||Tarragon leaves as a garnish|
|2 tablespoons of Greek yoghurt|
Mussels and saffron are a particularly wonderful combination. The flavour of saffron is rich and warm, but also powerful and subtle. This spice gives the yellow colour to the mayonnaise we will make with it and combines extremely well with mussels. In this case we will use mussels coated in breadcrumbs. Their crispy outside gives the salad just a bit more texture. Delicious as a starter or a light lunch.
Mix the mayonnaise and the tarragon in a dish. Pour the water and the saffron threads through a sieve into the mayonnaise. Put the yoghurt into the sieve and push it through, together with the saffron. Add salt and pepper to taste. Preheat the deep-fat frying pan to 180 degrees Celsius. Deep-fat fry the mussels in breadcrumbs for approximately 3 minutes, until they are golden brown and crunchy. Put the rocket and red chicory on a platter. Divide the mussels on top. Drizzle with saffron mayonnaise and garnish with tarragon leaves.
- Frozen breaded mussels