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Serves 4
Ingredients
400g mussels with beards removed
200g firm white fish (such as monkfish or sole) cut into bite size pieces
400g raw prawns
250ml milk
250ml double cream
3 large potatoes peeled and cut into 1 cm dices
2 onion peeled and finely chopped
2 celery sticks trimmed and finely chopped
100g bacon, finely chopped
50g butter
1 tablespoon plain flour
Pinch of cayenne pepper
Method
1. Wash mussels thoroughly discarding any that don’t close on being handled or sharply tapped and place in a large saucepan over a high heat with the lid on
2. Steam for 5-8 minutes or until the shellfish have just opened. If you cook them for too long hey will shrink and dry up.
3. Remove from the heat and as soon as they are cool enough to handle, remove the empty shells from each one and discard. Strain reserving the liquid.
4. Heat the milk and cream together in another pan adding the diced potatoes and poach until just tender – takes approx 8 minutes.
5. Remove the poached potatoes from the milk and cream mixture and set aside.
6. Cook onions, celery and bacon in the butter for approx 10-15 mins without allowing them to colour.
7. Stir in the flour, cayenne pepper and continue cooking for a further 2 mins stirring continuously.
8. Pour in the strained liquid from the mussels along with the cream and milk and stir constantly to avoid lumps.
9. Return the potatoes to the pan and add the white fish and prawns and poach for
5 mins.
10. Return mussels to pan. Heat through, check seasoning and serve.
Source: Avoca Cafe 2 Cookbook
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