- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 500 g mussels, cleaned
- good splash white wine
- olive oil, for frying
- 1 shallot, finely diced
- 1 cloves garlic, finely chopped
- 200 g cooked ham, cut into small lardons
- 75 ml creme fraiche
- 1 tsp creamed horseradish, or to taste
- 1 sprigs thyme, leaves picked
- ½ lemons, juice only
- 1 handfuls Japanese panko crumbs
- 1 tbsp chopped flat-leaf parsley
1. Put the mussels into a large, lidded saucepan with a good splash of white wine, cover and steam the mussels until they open.
2. When cool enough to handle, remove the mussels from their shells and set aside both shells and mussels.
3. Heat a little olive oil in a large, heavy-based pan and gently fry the shallot and garlic for a few minutes until tender. Add the ham, fry for another 30 seconds, then stir in the crème fraîche, horseradish and thyme. Finish with a squeeze of lemon juice.
4. Bring back to a simmer, then add the mussels and season to taste with sea salt and freshly ground black pepper.
5. Arrange the half mussel shells on a serving platter and spoon the mix back into the shells, trying to get a mussel and some sauce in each shell.
6. Toast the breadcrumbs in a dry frying pan until golden. Toss through the parsley, then sprinkle the mixture over the mussels and serve straight away.
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