Eden Mussels, Lemongrass, Verjus17 January 2012 – posted in: Recipes
At Cupitt’s Kitchen, Head Chef Russell Chinn serves up some delicious dishes founded on classic French cooking with a twist, such dish featuring Local Eden Mussels.
Ingredients (serves 4):
2 tablespoons vegetable oil
3 eschalots, peeled, finely sliced
2 lemongrass stems, white part only, finely chopped
2 cups verjuice*
2 cups white wine 1 cup mirin
1kg mussels, scrubbed, bearded
1½ cups crème fraîche
4 green onions, trimmed, finely sliced ½ bunch flat-leaf parsley, leaves picked, chopped chargrilled sourdough baguette slices, to serve
Heat oil in a medium saucepan over a medium heat. Cook eschalot, stirring, for 2 minutes or until softened. Add lemongrass and cook, stirring, for 1 minute or until combined. Add verjuice, wine and mirin, and bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Transfer lemongrass stock to a heatproof jug and set aside to cool. Cover with plastic wrap and place in refrigerator for 24 hours to develop flavours. Pour 1¼ cups of lemongrass stock into a large, deep saucepan and bring to boil over a medium heat. Add mussels and cover with a tight-fitting lid. Cook, shaking the pan occasionally, for 5 minutes or until mussels open. Drain mussels in a colander set over a heatproof bowl. Reserve the cooking liquid. Place half of reserved cooking liquid and 1½ cups of remaining lemongrass stock in a saucepan.
Bring to a simmer over a medium heat. Add crème fraîche and green onion, and stir until well combined. Season to taste. Divide mussels among serving bowls and spoon over sauce. Sprinkle with parsley and serve with baguette slices.