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Mussels Mouclade with Spinach Mousse

By This is Devon  |  Posted: August 13, 2010

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Mussels Mouclade

1. Melt the butter in a deep pan with a lid that will fit.

2. Add the shallots and garlic, cook without colour; once tender, add the curry powder and sherry, bring to the boil and add the mussels; place the lid on top of the pan.

3. After about two minutes, toss the mussels and remove the lid; if there are some mussels still closed, placed the lid back on and wait a further two minutes.

4. Once the majority of the mussels are open, strain through a colander for five minutes, keeping all the liquid.

5. Strain all the liquid through a fine sieve, and place to one side.

6. Remove the meat from the mussels and keep in a separate container, and discard the shells, along with any that have not opened.

9. Simmer the mussel stock, and combine the butter and flour in a small bowl and gradually whisk into the mussel stock. The stock should thicken almost instantly.

10. Now add the saffron, milk and cream and cook for about five minutes.

11. Add the lemon juice to taste and salt if needed, allow to cool until ready too serve.

1. Blitz the eggs and spinach with a hand blender or jug blender; once a puree has formed, add the cream and continue to blitz for 30 seconds, pass and season to taste with nutmeg, salt and pepper.

2. Butter four moulds, roughly one inch in diameter and about the same deep. Put them in the fridge until the butter is set, then butter them again and put them back in the fridge.

3. While waiting for the moulds, heat the oven to 120C.

4. Once the butter has hardened in the moulds, pour the spinach mix three-quarters of the way and place the spinach moulds on to a tray and into the oven.

5. Check after 10 minutes; you want the mix to set and not to rise too much — just above the moulds; to check if it has set, use a cocktail stick by sticking it into the spinach mix, if it comes out dry, then it's ready.

6. Leave to rest for five minutes.

To serve:

1. While the spinach mousse is resting, bring the mussel stock up to a simmer, add the mussel meat and leave on the heat for about a minute, then remove.

2. De-mould the spinach mousses by running a knife around the edge and gently shaking the mousse mix directly on to place in the centre.

3. Once out, spread the mussel curry around the spinach mousse.

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