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Gourmet mussels dish plated elegantly with greens.

Heerenbone with Mussels & Dune Spinach

Imprimer la recette Pin Recipe
Temps total 1 heure 45 minutes
Portions: 6 servings
Type de plat: Plat principal
Ingredients Method Notes

Ingrédients
  

For the beans
  • 375 g dried heerenbone*
  • 100 g salted farm butter
  • 50 ml olive oil
  • Juice of ½ lemon
  • Large pinch sea salt
For the mussels
  • 30 mussels Mytilus galloprovincialis, beards removed
  • Splash of olive oil
  • 100 ml white wine
To serve
  • A handful of fresh dune spinach leaves**
  • Splash of olive oil
  • Squeeze of fresh lemon juice

Method
 

To make the beans
  1. Boil the heerenbone in unsalted water for about 40 minutes until completely tender, then drain.
  2. Purée the cooked beans with the butter, olive oil, lemon juice and salt in a food processor until completely smooth.
To make the mussels
  1. In a large pot, heat a splash of olive oil to smoking point. Add the mussels all at once and cover with a lid.
  2. Cook for 1 minute, then lift the lid and stir to evenly distribute heat.
  3. Add the white wine, cover and cook for a further 2 minutes until all the shells have opened. Strain, retaining the mussel stock.
  4. Remove the cooked mussels from their shells and double-check that all beards are removed.
To serve
  1. Heat the mussels in a little of their own stock. Add the remaining stock to the heerenbone purée and heat through.
  2. Flash fry the dune spinach leaves in a bit of olive oil and a squeeze of fresh lemon juice.
  3. Scoop the purée into heated bowls, top with mussels and dune spinach leaves, and serve immediately.

Notes

* Heerenbone (English translation: “The Lord’s bean”): A South African heirloom bean cultivated in the Sandveld region of the West Coast of South Africa. Substitute with butter beans or lima beans.
** Dune spinach: Native to the dunes of South Africa. Substitute with baby spinach or New Zealand spinach.

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