Mussels with hollandaise sauce and wild fennel

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 12
Servings 4
Time

Ingredients

  • 500
    g
    fresh mussels, scrubbed
  • 15
    ml
    wild garlic, chopped
  • HOLLANDAISE SAUCE
  • 90
    ml
    verjuice
  • 6
    egg yolks
  • 30
    ml
    water
  • 250
    g
    unsalted butter
  • salt and pepper
  • a handful of wild fennel fronds, chopped
  • POMMES FRITES
  • 3
    potatoes, peeled
  • 250
    ml
    cooking oil
 

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.

 

Read more on: fish/seafood  |  deep-fry
 

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