SAVOUR & S I P
Sousedmussels on toast A HERBY SALSA MAKES A PERFECT PLATE-FELLOW FOR THESE SUCCULENT PICKLED MUSSELS – AND THE TOAST IS IDEAL FOR MOPPING UP!
INGREDIENTS Soused mussels •500g mussels •200ml white wine •50ml chardonnay vinegar •50g shallot, sliced (keep a bit to garnish) •50g garlic, sliced •10g smoked paprika •10g salt •125ml olive oil
3. Cover with remaining ingredients and remove from the heat. 4. Once the mussels are cool, pick them from the shells and add to the sous liquor. Leave to marinate for five hours. To make the salsa verde 1. Pick the herbs, then chop into a paste with the garlic. 2. When ready, place into a bowl, add a touch of olive oil, lemon juice and zest. To make the soused mussel sauce 1. Carefully, remove the mussels from the sous liquor. 2. Pass the liquor through a fine sieve, reserving both the liquid and solids. 3. Take 200g of sous liquid and 100g of sous solids, mix in a blender until smooth and sauce-like. To finish 1. Grill the bread until golden and crisp. 2. Spread with salsa verde. 3. Place the soused mussels on the toast. 4. Garnish with parsley and shallot rings. 5. Finish the plate with the sauce.
Salsa verde •Half a clove of garlic
•Olive oil •1 lemon •1 bunch basil •1 bunch parsley (keep a bit to garnish)
•1 bunch tarragon •1 bunch coriander
•1 slice of sourdough bread
STEP-BY-STEP GUIDE To make the soused mussels 1. Steam the mussels in the white wine until fully open. 2. Sweat shallot and garlic in olive oil till soft.
54 OCTOBER 2021 CAMBSEDITION.CO.UK
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