“The moules à la Normande at Darlinghurst’s La Brasserie are just so tasty. Would David Bransgrove be willing to share his recipe?”
Adelle Peterson, via email
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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
Ingredients
Beurre d’escargot
Method
Main
1.For beurre d’escargot, combine all ingredients and season to taste. Set aside.
2.Drain potatoes and pat dry. Heat oil in a deep-fryer or saucepan to 140C. Add half the potato, cook until tender (3-5 minutes), drain on absorbent paper, repeat with remaining potato. Set aside. Increase heat to 180C.
3.Melt beurre d’escargot in a large heavy-based saucepan. Add shallot and herbs and cook over medium heat until shallot is soft (5-7 minutes). Add mussels, mushrooms and cider, cover, increase heat to high, shaking pot to distribute mussels evenly. Cook until mussels open (3-5 minutes), discarding any that haven’t opened, use a slotted spoon to transfer to a bowl and keep warm. Bring pan juices to the boil and cook until reduced by a third (5-7 minutes). Remove from heat, whisk in crème fraîche and season to taste.
4.Deep-fry potato until golden (3-5 minutes). Drain on absorbent paper and season to taste with sea salt. Spoon mussels into dishes, ladle over cooking liquid and scatter with parsley, Serve with chips and baguette, if desired.
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