Salt cod brandade with mussels

Matt Tebbutt cooks a creamy and savoury salt cod and olive oil dish, adding an extra garnish of meaty mussels
By Matt Tebbutt
Salt cod brandade with mussels
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 24 hours soaking
  • Effort: easy


  • 400 g salt cod
  • 2 kg mussels
  • 2 onions, chopped
  • 2 King Edward potatoes, peeled and chopped
  • olive oil
  • 3 egg yolks
  • 2 tbsp flat-leaf parsley, finely chopped
  • 4 tbsp breadcrumbs


1. Soak the salt cod in water, changing it about three times over 24 hours, or at least overnight. Drain and discard the soaking water.

2. Preheat the oven to 180C/160C fan/gas 4.

3. Cook the potatoes and onions together in a pan of boiling water for 10-12 minutes, or until both are very tender. Drain, then mash together until smooth.

4. Meanwhile, steam the mussels until they are opened (discard any that remain shut). Set aside to cool slightly, then pick the meat from two-thirds of the mussels.

5. Poach the salt cod in a pan of simmering water for 15 minutes, or until softened. Drain, remove the skin and flake the meat into a bowl, being careful to remove any bones. Mix the cod meat into the mashed potato and onion until well combined.

6. Add the egg yolks and a generous glug of olive oil to the mixture and beat until smooth and well combined. Fold the picked mussel meat into the mixture, then season with salt and freshly ground black pepper.

7. Divide the brandade among four small ovenproof serving dishes and then top with the remaining un-shelled mussels, arranging them in a line across the middle of the dish.

8. Mix together the parsley and breadcrumbs and sprinkle over the top of the dishes. Bake for about 10 minutes, or until the breadcrumbs are golden-brown and crisp and the brandade is piping hot all the way through.

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