Brittany Mussels with Endives, Cider and Reblochone
Updated / Nov. 19, 2015 15:10
2 kg mussels
1 belgian endive (sliced)
2 banana shallots (sliced)
garlic clove (cracked)
extra virgin olive oil
sea salt and cracked black pepper
straws to serve
Pre-heat a heavy based pan.
Add shallots, fennel, garlic and endive, season and sweat with a little honey to help them start to caramelise. Then add the mushrooms and mussels and replace lid and allow them to steam and open which should take about 45 seconds to 1 minute.
Once the mussels have started to open, remove everything from the pan except the liquid and place into a clean bowl.
Infuse with the basil and add enough olive oil to coat and keep them moist.
Cover with cling film to prevent drying and allow the mussels to open naturally.
Meanwhile reduce the remaining liquor to a thick consistency and add the same amount of cider, reducing down to the consistency of double cream.
Add the same amount of crème fraiche by volume and bring just to the simmer. Add the cheese and a little grated nutmeg and allow to melt in a sauce ( this should be fairly thick and seem not enough for the amount of mussels).
When ready to serve return the mussels and resulting liquor back into the sauce and reheat.
Finish with a touch of lemon juice and ensure the mussels are thoroughly reheated before serving.
Place into serving bowls and finish with chives and chervil. Serve with extra bowls for the shells and a straw for the sauce.