Champagne and Vanilla Cream Poached Mussels with Caviar Frites
- 1 cup water
- 750g-1kg cleaned fresh mussels
- 2 Tbsp olive oil
- 3 shallots, finely chopped
- 6 garlic cloves, crushed
- 1 cup dry champagne
- 2 cups cream
- 1/2 vanilla pod, seeds scraped
- 1 orange, juiced and zested
- Sea salt and freshly ground black pepper
For the Caviar Frites:
- 6 medium potatoes
- 2 – 3 cups oil for frying
- Sea salt, for seasoning
- Good quality mayonnaise or crème fraîche to serve
- Caviar, to serve
To make the Caviar Frites:
Peel the potatoes and cut into desired size chips. Heat the oil and blanch fry the chips until they just start to colour. Remove with a slotted spoon and drain on a kitchen towel. Allow the chips to cool slightly before refrying them until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel. Season with salt and serve immediately.
To make the Mussels:
In the Le Creuset Soirée Signature Round 24cm Casserole, bring 1 cup of water to the boil. Add the mussels, cover the casserole with lid and steam for 5 – 7 minutes until all the mussels open. Keep aside. Discard any mussels which do not open after 7 – 10 minutes.
Clean the casserole, place back on the heat and add olive oil. Soften the shallots and garlic for 5 minutes on a medium heat. Add the champagne and reduce to half. Pour in the cream, vanilla seeds, orange juice, zest and salt to taste. Simmer until the sauce is thick and slightly reduced. While the sauce is reducing, stir the mussels into the sauce to reheat slowly. Serve immediately with the sauce and chips on the side.