Winter potato dish with mussels
|1 kilo Prins & Dingemanse mussels||175 gram crème fraîche|
|1.5 kilo potatoes, peeled and cut into large chunks||150 gram mature cheese, grated|
|1 onion, finely cut||Juice of 1 lemon|
|2 bay leaves||1 teaspoon mustard|
|3 thyme stalks, leaves only||30 gram butter|
|3 carrots, in small cubes||50 ml milk|
|1 leek, halved and in thin rings||Olive oil|
|1 fennel, in small cubes||Pepper|
Did you know that mussels are also delicious in a winter dish? In a potato oven dish for example. A hearty, warming meal. A creamy, savoury dish with a hint of saltiness from the mussels. Ideal for a cold day. It's not difficult to prepare this potato dish, but it takes a little extra time. That's why this is perfect for the weekend.
Boil the potatoes with some salt for 20 minutes until soft. Heat some olive in a wok and fry the onion, bay leaves and thyme. Add the carrot, leek, fennel, pepper, salt and nutmeg after 5 minutes. Discard any broken mussels and any that are open and don't close when you tap the back with a spoon or against the worktop. Put the mussels into a large pan. Bring to the boil and cover with a lid. You don't have to add any liquid, as you boil the mussels in their own liquid. Boil the mussels vigorously for a couple of minutes, until they have all opened. Shake once while they are boiling, so that the ones at the bottom also open. Allow the mussels to cool briefly and remove them from the shells. Put them aside. Add the crème fraîche to the vegetable mixture and bring to the boil. Remove from the heat and stir in half of the grated cheese, the lemon juice and the mustard. Drain the potatoes. Mash them with a little butter, some milk and salt and pepper. Put a layer of potato into a greased oven dish. Add the vegetables and put the mussels on top. End with a layer of potatoes and finish with the grated cheese. Put the dish into the oven for 25 to 30 minutes or until the top is light brown.
Serves: 4 to 6
- Dutch bottom-culture mussels