One should never be afraid to experiment with seasonal products.
A failed experiment is certainly better than a dish served again and again ad infinitum!
At least this dish will be remarked for its colour!
Safran & Mandarine Mashed Potatoes with Cockles & Mussles!
INGREDIENTS: For 4 persons
-Potatoes: Choose 6 beautiful ones
-Mussles: 1 kg
-Cockles: 1 kg
-Dry white wine: 2 cups/400 ml
-Mandarines: 2 (organic if possible)
-Mandarin oil: 3 large tablespoons
-Butter: 50 g
-Fresh cream: 2 large tablespoons
-Safran powder: 2 g
-Safran filaments: a few
-Egg yolks: 2
-Salt & pepper (to taste)
Take the skin off mandarines (not includging the white part). Take out mandarine wedges.
Drop them in a glass jar with some pepper and cardamom.
Cover with EV olive oil and marinate for a few days in afresh area (not in the fridge as the oil would become solid).
-Wash the mandarines under warm water and leave them in freezer for 10 minutes. Grate their skins onto a plate and press their juice into a small bowl.
-Wash the mussles.
Drop them in a deep pan and heat them together with a glass of white wine, chopped shallot and safran filaments until they all open, stirring from time to time..
Take out the flesh out of the shellfish. Filter put aside the sauce.
-Repeat the same procedure with cockles.
-Peel the potatoes, cut them into pieces and cook them in salted water. When they properly cooked, mash them and mi in mandarine oil, safran powder and the fresh cream. Season with salt and pepper. Keep warm.
In a pan over a medium fire, pour in the mandarine juice and the mussles and cokcles sauce. Reduce a little. Beat the egg yolks and add them to the sauce, beating all the time as you add the butter in small pieces at a time. Season with salt and pepper, a few safran filaments and grated mandarine skin.
-Take 3 large tablespoons of the sauce and mix them with the mashed potatoes. Dop the mussles, cockles and mandarine wedges into the sauce to heat them slowly on a small fire.
-Serve the mashed potatoes mounted with thin cuts of mimolette cheese and surrund them with sauce, mussles, cockles and mandarine wedges.
Drink a dry white wine with them!