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| CASSOULET
OF MUSSELS |
RECIPE |
This
recipe for Cassoulet of Loch Fyne Mussels comes from the
Loch
Fyne Oysters Shop.
Loch Fyne started with one inspirational idea - to grow
oysters in the clear, fertile waters of Loch Fyne - and
has developed into a cluster of businesses whose success
is built on an honest approach to superb quality food.
All Loch Fyne businesses abide by the guiding environmental
principles established by John Noble and Andy Lane at the
outset. The companies work together to ensure that only
the very best produce - farmed and fished to the highest
quality and environmental standards - reaches the kitchens
and plates of their customers.
 Ingredients
2.5kg Loch Fyne Mussels
80g chopped onion
100ml white wine
10g chopped flat leaf parsley
Cassoulet:
40ml rapeseed oil
80g chopped onions
10g chopped flat parsley
1 bay leaf
300g plum tomatoes
300ml chicken stock
200ml of mussel cooking liquor – from mussels
300g haricot beans (tinned)
300g flageolet beans (tinned)
200g baby potatoes cut in quarters
Parlsey Crust:
200g white bread for bread crumbs
40g flat parsley
1 clove garlic
Sea salt and freshly milled pepper
MethodHeat the oven to 180?C
- For
the mussels, clean the mussels removing any beards.
- In
a large saucepan add in the white wine, chopped parsley, onions
and mussels.
- Place
on a tight fitting lid and steam until all the shells
open.
- Empty
all the mussels into a flat tray and allow to cool, remove
the mussel meats from the shells, (keep some in shells
for garnish if you wish), reserve all in the fridge.
- Strain
the cooking liquor and reserve for the cassoulet sauce.
- For
the breadcrumbs, cut off the crusts and put the bread
into a food processor along with the garlic, chopped parsley
and sea salt and freshly milled pepper, blitz until small
crumbs, reserve for later.
- For
the cassoulet sauce, in an oven proof pan, heat the oil,
add the onions and cook until golden brown.
- Add
in the tomatoes cook for 5 minutes to break them down.
- Pour
in the chicken stock and mussel cooking liquor, bring
to the boil and season.
- Add
in the bay leaf, potatoes, haricot beans and flageolet
beans.
- Cover
and place in the oven for 40 minutes, remove from the
oven and check the seasoning and consistency.
- Add
in the mussel meats and chopped parsley, gently mix in
and cover the top with the breadcrumbs.
- Increase
the oven to 200°C and place the cassoulet in the oven
for 10 minutes or until the breadcrumbs are golden brown
To
serve:
- Spoon
the cassoulet into bowls and garnish with the mussels
in the shell.
Serves
4
www.lochfyne.com
Email
Hub-UK : info@hub-uk.com
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