Steamed mussels, potato rosti and burnt Hispi cabbage quarters

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  • 1 white onion peeled and finely sliced 
  • 3 large Maris Piper potatoes that have been peeled and grated on the course side of a box grater.
  • Pinch of sea salt 
  • Pinch of black pepper 
  • 15 grams of butter 
  1. To begin in a small saucepan add a glug of olive oil and once the oil is warm add your onions along with a pinch of sea salt. You want to cook these till they are soft and little golden.
  2. Once add this stage add your butter and allow to melt as this perfumes the butter but gives the onions another level of luxury. 
  3. Next once you have grated your potatoes squeeze out any excess moisture and liquid, mix these in a large bowl with your warmed onions. Add a pinch of black pepper and pinch of sea salt to finish. 
  4. To colour off your rosti place a large frying pan onto a medium heat, add a little oil once the oil is hot and smoking a little. Add your potato rosti mix to the pan ensure that the rost mix is one thin layer once the rosti is crisp and golden flip and repeat on the other side. 
  5. Add these to a lined baking sheet, and later cook in the oven at gas mark four for 20 minutes to ensure that the potato is cooked through.  

Burnt hispi Cabbage quarters:

  • 1 large washed Hispi cabbage
  • Pinch of Sea Salt 
  • Glug of olive oil
  1. To begin slice your cabbage into quarters, if there are any outer leaves reserve these for the mussels.
  2. Place a pan onto a high heat brush your cabbage with some olive oil and place two pieces into the pan, cook on both sides till golden brown and crisp to avoid oil going everywhere place a saucepan lid over the pan as this always helps to steam the cabbage and gently cook them as they grill. 
  3. Once your cabbage is perfectly crisp if they go a little dark don’t worry they taste beautiful a little burnt. 
  4. Place onto a lined baking tray and place into your pre-heated oven along with your potato Rosti and cook till warm through. You cabbage wont need cooking for long. 

Steamed Mussels:

  • 1 kg of fresh mussels that have been cleaned and de-bearded.
  • 1 large leek finely sliced.
  • 1 banana shallot
  • 2 garlic cloves peeled 
  • Glass of Ned white wine
  • Cabbage outer leaves washed and finely sliced 
  • 200 ml of cold water 
  • 100 ml of double cream or if for less calories single cream works great as well. 
  • Black pepper 
  • Glug of olive oil 
  1. To begin in a large saucepan, cook down your base of garlic, shallot, leek and cabbage leaf till soft a tender you can add a little salt but not much as mussels will release their beautiful saltiness once cooked. 
  2. To create a little steam once your base is cooked and tender, add your water along with your wine, bring the pan up to a high boil and then once at this stage add your mussels place on the lid and allow to steam just as they pop open this will only take a matter of minutes. 
  3. Once your mussels are open any that haven’t opened discard, remove the pan from the heat and add your double cream this works amazingly well with the leeks and gives the whole dish some body and comfort. 
  4. Serve into your chosen pre-heated bottles and serve alongside your cabbage and rosti.
  5. Serve with the wine which you cooked the mussels in, for this dish the featured wine is the Ned Sauvignon Blanc Newzland. 

Serve alongside with some fresh crusty Artisan Sourdough Bread and salted butter, this dish is a real celebration of gathering and good times which everyone is craving so badly at the current moment, or will make a beautiful meal for two.

The GG. 

See my dish on Neptune Weybridge’s feed here:

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