Yukon Potato Quenelle With A Mussel And Pea Broth |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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usually our association with indian foods are of big -heady flavors....not this time!.........here is a more subtle modern day approach that's still in- keeping with a few traditional flavors but allows the key ingrdients to breath a little easier. Read more .... Ingredients:
potato quenelles |
11/4 lb yukon potatoes cut into 1 1/2” cubes with skins on (flavor-flavor) |
1 tsp tumeric |
2 tsp sea salt |
1 oz sunflower oil |
4 green onions chopped fine |
2 indian green chilies chopped fine |
1 1/2 tsp cumin seed |
1 tsp mango powder (amchur) |
2 oz unsalted butter |
mussels |
2 lb mussels |
2 tbsp shallots minced |
1 tbsp ginger minced |
3 garlic buds minced |
1/2 cup fresh peas or diced sugar snap peas |
2 oz water |
4 oz dry white wine |
Directions:
1. potatoes:
2. Place the potatoes, salt, tumeric and enough water in a pot to cover the potatoes by at least 2”. Bring to a boil and cook until fork tender. Drain and press the potatoes through a ricer into a bowl discarding the skins between each pressing.
3. Heat a frying pan on medium high heat for a couple of minutes then add a few tablespoons of sunflower oil then the onions, ginger, cumin and chilies. Stir and cook for 1 minute then add to the potatoes along with the mango powder and butter. Stir to blend and set aside keeping warm.
4. mussels:
5. Heat a saucepot on medium high heat for a couple of minutes (make sure that it’s big enough to accommodate the mussels), add an ounce of sunflower oil and then the shallots, ginger and garlic. Cook for 1 minute then add the water and the wine and bring to a boil. Add the mussels cover and cook until the mussels just open. Strain the mussels through a meshed sieve catching the broth with a bowl underneath. Place the broth back into the pot, add the peas and cook for a few minutes to cook then remove from the heat. Meanwhile pull all but 6 mussels from their shells (garnish) and then add them to the broth to warm.
6. assembly:
7. Using a tablespoon, scoop up a portion of the potatoes and form an egg shape in the palm of your opposite hand. Place into the center of a pasta bowl. Spoon some of the broth along with some peas and mussels around the quenelle then garnish with a mussel in its shell.
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