Recipe

Yukon Potato Quenelle With A Mussel And Pea Broth Recipe

Add Step-by-Step Photos	Food4all / All my dishes 1 year, 9 months ago usually our association with indian foods are of big -heady flavors....not this time!.........here is a more subtle modern day approach that's still in- keeping with a few traditional flavors but allows the key ingrdients to breath a little easier....... More Prep:20m Cook:25m Servings:6	Food4all
	modern indian approach

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Ingredients

potato quenelles:

1¼ lb Yukon potatoes cut into 1 ½” cubes with skins on (flavor-flavor)

1 tsp tumeric

2 tsp sea salt

1 oz sunflower oil

4 green onions chopped fine

2 Indian green chilies chopped fine

1 ½ tsp cumin seed

1 tsp mango powder (amchur)

2 oz unsalted butter

mussels:

2 lb mussels

2 tbsp shallots minced

1 tbsp ginger minced

3 garlic buds minced

½ cup fresh peas or diced sugar snap peas

2 oz water

4 oz dry white wine

Directions

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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