|
Steamed mussels with
coconut and turmeric on a bed of cabbage
|
Ingredients
This mussel dish does contain exotic ingredients but is one which sums up Christopher’s style of cooking, marrying traditional Scottish mussels and cabbage with modern ingredients, all cooked in a fast, fresh way. Either cook the cabbage at the same time as the mussels or keep warm.
For cabbage:
1 small green Savoy cabbage, finely sliced
3 tbsp olive oil
1 clove garlic, crushed
Heat oil in a saucepan, add cabbage and garlic, stir, heat through then cover to steam for 3-4 minutes on low heat. Remove lid, raise heat and evaporate moisture. Season with salt and pepper.
For mussels:
1.35 kg (3 lb) fresh mussels
50 g (2 oz) butter
1 onion, chopped
½ tsp turmeric
150 ml (5 fl oz) dry white wine
1 bay leaf and 1 sprig of thyme
6 peppercorns
150 ml (5 fl oz) double cream
1 tsp grated coconut cream
Fresh parsley, chopped
Scrub mussels and discard any which remain open when tapped. Remove beards with a sharp knife.
Melt butter in a heavy-based pan and sweat onion until soft, add turmeric and stir for a few minutes. Add mussels with the wine, herbs and peppercorns. Cover and steam over a medium heat until mussel shells open (about five minutes). Discard any that do not open.
Remove lid from the pan and add cream and coconut. Simmer rapidly to thicken sauce slightly. Remove herbs. Grind over some black pepper and sprinkle with parsley.
Serve on bed of cabbage.
(Serves 4)
Back
to Recipes archive
|