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Vacay in the mediterranean from your home with this flavourful creation by our partner Chef Bertrand Cheo.
This recipe was contributed by Chef Bertrand Cheo of Twitterbert. A premier F&B Kitchen Consultancy Service.
Serves 4 l Prep Time 1 hour l Cooking Time 2 hours
1 cup French bread (1/4-inch)
2 tsp shallots, minced
1/4 cup sundried tomatoes, julienned
½ cup oven-dried tomatoes, julienned
1 tbsp basil, julienned
6 tbsp olive oil
1 tbsp garlic, minced
2 tbsp capers, rinsed
900g mussels (large)
1 tbsp olive oil
1 clove garlic, thinly sliced
3/4 cup dry white wine
2 tbsp shallots, thinly sliced
2 sprigs thyme
2 cups fennel (dice 1/2 inch)
1 cup olive oil
3 sprigs thyme
1 tsp olive oil
1 shallot, diced
1 clove garlic, chopped
1 cup mussels cooking liquid
1/2 cup cream
1/4 cup aioli
1 large egg
Pinch saffron threads
MUSSEL WITH PANZANELLA
- Preheat oven to 180 deg C.
- To make the stuffing, toss the bread dice with 2 tablespoons of olive oil in a medium bowl and spread out on a rimmed baking sheet. Set the bowl aside. Bake turning with a spatula once or twice, for about 6 minutes. Sprinkle the shallot and garlic over the bread, stir with the spatula and bake for 2 minutes more, or until the bread is crisp and golden.
- Return the bread to the bowl, add the tomatoes, capers and the remaining 4 tablespoons of olive oil and toss until well mixed. Set aside to let the bread cubes absorb the juices.
- To cook the mussels, heat the olive oil in a large saut pan or saucepan, add the shallot, garlic, thyme and cook for about 2 minutes. Add the mussels, stir to coat with the oil, then add wine. Cover and cook for 3-5 minutes, or until the mussels have just opened, shaking the pan and stirring to make sure the mussels are cooking evenly. Using a slotted spoon, transfer the mussels to a bowl. Discard any unopened mussels.
- Strain the mussel liquid through a fine-mesh sieve and reserve. Stuff the mussels with ½ to 1 teaspoon of the tomato-bread mixture, depending on the size of the mussels. Place stuffed mussels on a small rimmed baking sheet and cover loosely with plastic wrap.
- Combine the fennel with the oil and thyme in a small casserole or saucepan. Bring to a low simmer on the stove. Cover and bake in a 180ûC oven for about 20 minutes, or until the fennel is very soft. Strain through a sieve into a bowl and reserve the oil for another use.
- Heat the oil in a saucepan over medium high heat. Add the shallot, garlic, saffron and cook for 30 seconds or so. Add the mussel cooking liquid and cream, increase the heat and bring to a boil (watch that it doesn't boil over). Lower the heat to medium and simmer until the liquid has reduced to 1/2 cup.
- Strain the sauce through a fine-mesh sieve into a small saucepan and whisk in the aioli and egg yolk. The sauce may be made 1 hour before serving and gently reheated over low heat when ready to use. Be careful because reheating can cause it to break or separate.
- Place a 4-inch ring mould in the centre of the dinner plate and pack it with 1/4 of the fennel salad. Carefully remove the ring mould and repeat with 3 more plates. Place 5-6 mussels on top of the fennel and drizzle with any liquid left in the warming pan. Spoon the sauce around the plates, sprinkle with the basil, and top with a salad of your choice.