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Gary Rhodes – Spiced crème fraiche mussels with a nutty mango and cos heart salad

Gary Rhodes – Spiced crème fraiche mussels with a nutty mango and cos heart salad

Serves 4 The spicy edge to the crème fraiche is curry paste, the paste and cream simmered together in this recipe with the mussel juices. The nuts are Fairtrade cashews and I’ve selected small cos for the salad, using mostly the heart leaves. Ingredients: 1kg (2 ¼ lb) fresh mussels 1 teaspoon medium curry paste 100g (4oz) crème fraiche Salt and pepper 75g (3oz) unsalted Fairtrade cashew nuts, roughly chopped 2 small Fairtrade mangoes, or 1 large, peeled and chopped 2 small Cos lettuce, leaves separated 1 tablespoon of finely chopped chives 1 lime, quartered Olive oil, for drizzling Preparation: To clean the mussels, scrub the shells in cold water, scraping off any barnacles and pulling away the beards. If any mussels are slightly open, a short, sharp tap, should make them close, letting you know they are still alive. Any that don’t close should be discarded. Heat a large saucepan on top of the stove. Add the mussels with a few tablespoons of water. Cover with a lid, and cook over a high heat for 3-5 minutes, shaking the pan and stirring the mussels from time to time until the shells have opened. Strain in a colander, saving all of the juices except the last couple of tablespoons that tend to be gritty. Once slightly cooled, remove the mussels from their shells, discarding any that have not opened. Warm 100ml of the saved mussel juices, and whisk in the curry paste. Simmer for a few minutes before whisking in the crème fraiche. Season with salt and pepper, if needed. Scatter the cos leaves, chopped cashew nuts and chopped...