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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.

Cassoulet of MusselsIngredients

2.5kg Loch Fyne Mussels
80g chopped onion
100ml white wine
10g chopped flat leaf parsley

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.
  • Serve with olive bread.

Serves 4


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