Quick to prepare in under 30-45 minutes, this dish is not only healthy, but also adds a special flavour to your table!
Ingredients:
Click on the ingredient to try it
- St James' mussel meat
- green peas tender DARTA
- onion cube 10×10 mm DARTA
- fresh mint
- lemon
- vegetable stock
- vaj 82% AMMERLAND
- Sliced Serrano ham
- salt
- sugar
- freshly ground pepper
Making a St James shell:
The mussel meat is kept at room temperature for 30 minutes before use.
Wipe the shells dry with paper towels and fry them in a preheated pan with a little oil. Do not start cooking with butter, as it will burn quickly and make the dish bitter. Fry for about 2-2 minutes per side, then after the first turn, add salt, freshly ground pepper, and at this point drop cold butter into the pan, then drizzle with foaming brown butter to finish frying your mussels.
Green pea puree:
For the mint and green pea puree, sauté the onion in a little butter, it does not need to be coloured, then add the peas, a little sugar, salt and freshly ground pepper. Pour a little vegetable stock over the top, but
take into account that frozen peas also release a minimum amount of water.
You don't need to cook it too long, just long enough for the grains to soften. Add freshly squeezed lemon juice and fresh mint leaves, bring to the boil once more and then remove from the heat. Drain off the stock if necessary, leaving just enough in the pot to make the thick pea puree you see in the picture, add a little cold butter and grind to a pulp using a hand blender.
Bake the serrano ham slices, weighted down between 2 sheets of greaseproof paper, until crispy in a 190°C oven.
Pile the pepper puree in the middle of the plate, then add the mussel meat and crisp up the crunch.
roast serrano ham to break it up.
