How to make it

  • potatoes:
  • 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.
  • 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.
  • mussels:
  • 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.
  • assembly:
  • 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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