Full Recipe

Mussels with Jerusalem Artichokes and Chorizo

Mussels-with-Jerusalem-artichokes

This recipe comes from Greg Marchand’s book ‘Frenchie New Bistro Cooking’. Greg opened his bistro Frenchie in Paris in April 2009 and was quickly recognised as one of the new breed of French chefs making fresh market driven food at reasonable prices. I bought his book in Paris last week at his newest venture – ‘Frenchie to Go’ (more about that in another email). Anyway this is the first meal I cooked when I got home. Mike had bought some lovely fresh Jerusalem artichokes from Jason and chorizo from Salash.

  • Ingredients (for 4)
  • For the Jerusalem artichokes
  • About 500g Jerusalem artichokes, washed and scrubbed
  • Sprig of fresh thyme
  • 2-3 cloves garlic, crushed
  • Olive oil
  • Salt and pepper

 

  • For the mussels
  • 6-8 mussels per person, washed, scrubbed and de-bearded
  • 2 shallots, finely chopped
  • 2 cms piece fresh ginger, peeled and finely chopped
  • 1 stalk lemongrass, finely chopped
  • 2 tsps unsalted butter
  • Olive oil
  • Sprig of fresh thyme
  • Zest of 1 lemon, removed in strips with a vege peeler
  • 1 star anise
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp white peppercorn seeds
  • 1½ cups dry white wine

 

  • To finish
  • Handful of fresh parsley, tarragon leaves, dill – finely chopped
  • 100g medium/spicy chorizo, finely sliced
  • 3 tbsps unsalted butter
  • Juice of 1 lemon
  • About 100g baby spinach leaves or kale or cavolo nero

Methods
For the artichokes
Heat your oven to 180°C. Scrub the artichokes with a small vege brush. Cut large ones in half. Combine in a bowl with the garlic, thyme, olive oil, garlic and salt and pepper. Toss together.

Spread on an oven tray and bake till cooked – about 30 minutes turning once.

Bake for about 30 minutes or till they’re soft and brown but not mushy. Cool, cut lengthwise and set aside.

The Mussels
Melt the butter and a little oil in a heavy pot. Add the shallots, lemongrass, ginger, star anise, fennel seeds, coriander seeds, white peppercorns, thyme and lemon zest. Cook on a low heat till the shallots are soft – about 5 minutes.

Add the white wine and bring to the boil. Add the mussels, cover and cook till they open. Discard any that don’t open. Remove the rest with a slotted spoon and set aside. Strain the cooking liquid and set aside. The dish can be prepared ahead of time to this point.

To Finish
Heat the olive oil over a medium heat and add the chorizo and artichoke cut side down. Brown both for a minute or two.

Add the cooking liquid, bring to the boil. Add 3 tbsps of butter and the spinach leaves, kale or cavolo nero. Add the mussels, fresh herbs and lemon juice. Taste and add seasoning if necessary (it probably won’t be needed). Heat through and serve with plenty of crusty bread.