Mussels with hollandaise sauce and wild fennel

Fairlady
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

500.00 g fresh mussels — scrubbed
15.00 ml garlic — cloves, chopped
HOLLANDAISE SAUCE
90.00 ml verjuice
6.00 eggs — just the yolks
30.00 ml water
250.00 g butter — unsalted
0.00 salt and freshly ground black pepper
0.00 fennel — handful, chopped
POMMES FRITES
3.00 potatoes — peeled
250.00 ml oil
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Method:

This is a variation on the traditional recipe for moules pommes frites. We have made a hollandaise sauce using verjuice and mixed it in with the mussels instead of serving it on the side.

Steam the mussels in a little water to which the wild garlic has been added.
Remove from the heat when they have opened (discard any unopened ones).
HOLLANDAISE SAUCE
Heat the verjuice until very hot. Put the egg yolks in a blender, and add the hot verjuice while whisking.
Melt the butter; and while still hot, slowly add it to the egg mixture in a thin stream while whisking.
Whisk until a smooth, glossy sauce forms. Season and stir in fennel.
Add the mussels to the sauce and stir through. Serve with pommes frites.
POMMES FRITES
Cut potatoes into very thin strips using a canelle knife.
Heat the oil and deep-fry the pommes frites a handful at a time until golden and crispy. Remove from the oil and drain on a kitchen towel.



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