Information
Preparation time: 20 minutes
Difficulty: Medium
Serves: 4
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Buy your Loch Fyne mussels here
Loch Fyne Mussels in a delicious cassoulet dish, with a parsely crust.
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Cooking Instructions
-heat the oven to 180◦C
-for the mussels, clean the mussels removing any beards
- in a large saucepan add in the white wine, chopped parsley, onions and mussels, place on a tight fitting lid and steam until all the shells open
- empty all the mussels into a flat tray and allow to cool, remove the mussel meats from the shells, (keep some in shells for garnish if you wish), reserve all in the fridge, strain the cooking liquor and reserve for the cassoulet sauce
-for the breadcrumbs, cut off the crusts and put the bread into a food processor along with the garlic, chopped parsley and sea salt and freshly milled pepper, blitz until small crumbs, reserve for later
-for the cassoulet sauce, in an oven proof pan, heat the oil, add the onions and cook until golden brown, add in the tomatoes cook for 5 minutes to break them down
- pour in the chicken stock and mussel cooking liquor; bring to the boil and season
- add in the bay leaf, potatoes, haricot beans and flageolet beans
- cover and place in the oven for 40 minutes, remove from the oven and check the seasoning and consistency
-add in the mussel meats and chopped parsley, gently mix in and cover the top with the breadcrumbs
-increase the oven to 200 degrees c and place in the cassoulet for 10 minutes or until the breadcrumbs are golden brown
To serve, spoon the cassoulet into bowls and garnish with the mussels in the shell
Serve with olive bread