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Recipe: Brittany mussel fricassée with king prawns and garlic butter

Brittany mussel fricassée with king prawns and garlic butter


Recipe: Brittany mussel fricassée with king prawns and garlic butter

Brittany mussel fricassée with king prawns and garlic butter

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Ingredients
Quantity for 6 person(s)
  • Mussel(s) : 2 kg
  • Frozen king prawn(s) : 18 whole
  • Charlotte potato(s) : 1 kg
  • Double cream : 10 cl
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.5 bunch
  • Unsalted butter : 100 g
  • Dry white wine : 20 cl
  • Shallot(s) : 2 whole
  • Olive oil : 3 cl
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Coarse salt : 30 g
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Recipe method

Peel the potatoes and cut in to 1cm cubes. Boil in a pan of salted water. Drain the potatoes once cooked. Add a little olive oil and then use a fork to lightly crush them. Cover and set aside in a warm place.

Peel the prawns, leaving the tails intact. Use the tip of a sharp knife to remove the black spine.

Clean the mussels, getting rid of any broken or open ones.

Peel and thinly slice the shallots.

Remove the stems from the parsley and set aside (they will be used to cook the mussels).

Place the parsley leaves in a blender with 2 garlic cloves.

Blitz thoroughly and then add the softened butter and a pinch of salt. Set this mixture aside in a cool place.

Place the mussels, the shallots, the white wine and the parsley stems in a large saucepan.

Cover and cook over a high heat until the mussels have opened.

Allow the mussels to cool before removing them from the shells. Put the mussels aside in a bowl.

Filter the cooking liqiuid and then reduce by half. Add the cream and reduce again before mixing with the garlic butter.

Place some olive oil in a very hot pan and stir fry the prawns. Season with salt and cook for 1 minute on each side.

Place a spoonful of the mashed potatoes in the base of a deep plate and arrange the prawns around the edges with the mussels in the centre. Add generous amounts of the sauce and serve immediately.

ID UK :: 7257

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