Ragoût of mussels, leeks and saffron with croutons and aioli

Ragoût of mussels, leeks and saffron with croutons and aioli

By
From
French Lessons
Serves
4
Prep
10 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 potatoes
2 leeks, tough outer leaves discarded
1 fennel bulb, core removed
20ml vegetable oil
1 teaspoon fresh ginger, grated
pinch saffron
salt
200ml riesling
800ml cream
200ml milk
1 baguette
1 garlic clove
20ml olive oil
1kg mussels, scrubbed and beards removed
1/2 cup chives, chopped
few drops lemon juice
Mayonnaise, use aioli variation
pepper

Method

  1. Preheat your oven to 160°C. Peel the potatoes and cut them to a macedoine. Slice the leeks into thick slices on a slight angle, and finely slice the fennel.
  2. Heat the oil in a casserole or earthenware braising dish over a high heat. Add the leeks and fennel and sweat for 5 minutes until soft and translucent. Add the potatoes, ginger and saffron and season well. Add the riesling and cook until reduced by half. Add the cream and milk and return to the boil. Lower the heat and simmer gently for 15 minutes.
  3. Meanwhile, slice the baguette into thin rounds and arrange on a baking tray. Rub each slice with the garlic clove and brush with a little oil. Bake for 8 minutes until crisp and golden.
  4. Add the mussels to the pan, cover and cook for 5 minutes until the mussels have opened (discard any that refuse to open). Remove the pan from the heat, taste and adjust seasoning to your liking then sprinkle on the chives and lemon juice.
  5. Ladle the ragoût into warm serving bowls and top with a couple of garlic croutons. Serve with a big bowl of aioli so everyone can help themselves.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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