Steamed Mussels, Yukon Gold and Blue Potatoes with Lemongrass Potato Sauce

Steamed Mussels, Yukon Gold and Blue Potatoes with Lemongrass Potato Sauce - Recipe Finder

Steamed Mussels, Yukon Gold and Blue Potatoes with Lemongrass Potato Sauce

Info

Course:
Appetizer
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Moderate

Top Chef, Season 6, Episode 3, Quickfire Challenge Winner

Yield

4 Servings

Ingredients

4 cloves garlic, sliced thin
1 shallot, sliced thin
1 knob ginger, sliced thin
2 stalks lemongrass, sliced
¼ lb unsalted butter
1 tablespoon duck fat
8 cups chicken stock
3 Yukon Gold potatoes – two sliced thin, one sliced into batons
1 cup crème fraîche
1 blue potato, brunoised
2 lbs mussels, cleaned and debearded
2 cups white wine
Pea tendrils
Salt, pepper, espelette

Directions

For Sauce:

1. Sweat garlic, shallot, ginger, and lemongrass in butter and duck fat.

2. Add chicken stock and bring to a boil. Turn down heat to a simmer and reduce for 15 minutes.

3. Strain through chinois and put back on burner.

4. Add sliced potatoes and cook at a simmer until cooked through.

5. Transfer mixture to blender and puree until smooth (about 2 minutes). Finish with crème fraîche and season.

For Potatoes:

1. Cook baton and brunoise potatoes in simmering salt water until cooked through. Set aside.

For Mussels:

1. Sauté mussels with white wine until just opening. Season.

2. Remove mussels from shell. Save some shells for garnish.

To Serve:

1. Lightly season raw pea tendrils and place on plate.

2. Arrange mussels on plate.

3. Use 3 half shells for garnish and place mussels inside.

4. Top with baton-brunoise potato mixture.

5. Pour sauce for service.