Bourride of mussels and monkfish with fennel recipe
For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation.Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist.To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed.Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later.To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked.Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise.Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split.Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through.Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. For the mussels, bring 250ml/9fl oz of water and the wine to a boil in a large pan, then add the mussels and cover with a lid. Cook over a high heat for 3 minutes until they open up and are just cooked. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Drain the mussels in a colander, making sure that you retain all the mussel stock as you’ll need this later. Pick the mussel meat from the shells, reserving 12 in the shells for presentation. Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist. Strain the mussel stock through a double layer of unused dish cloths to strain out any grit, then set aside. Keep the picked mussels in a small amount of the stock to keep them moist. To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed. To make the garlic mayonnaise, place all the ingredients except for the oils in a blender. Add a tablespoon of water and blend until smooth and homogenized. Combine the oils and slowly drizzle into the blender whilst blending to create a thick, smooth mayonnaise. Check the seasoning and keep chilled until needed. Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later. Bring a large pan of salted water to the boil. Boil the new potatoes until cooked through, then remove and blanch the green beans for 3 minutes. Drain the beans and refresh in cold water. Set both aside for later. To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked. To make the bourride, heat a large pan over a medium heat. Add the olive oil, then add the onion, fennel, celery and leek with the saffron, orange peel and star anise. Cover with a lid and cook gently for about 5 minutes, until softened but not completely cooked. Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise. Add the vermouth and boil for 10 seconds, then add 500ml/18fl oz of the mussel stock and the cream, and return to a gentle simmer. Cook for 5 minutes, then check the vegetables are tender. Remove the orange peel and star anise. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. Pour some of the hot broth from the pan into a jug, then whisk this into 300g/10½oz of the garlic mayonnaise. Now return the loosened garlic mayonnaise to the pan with the remaining liquor and vegetables, and cook over a low heat to thicken the sauce. Be careful with the heat, if the sauce gets too hot the mayonnaise will split. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through. Cut the cooked new potatoes in half and add to the bourride along with the artichokes and the monkfish. Cook very gently for 3 minutes until the monkfish is just cooked through. Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette. Next, carefully mix in the spinach to wilt, then add the cooked green beans, chopped thyme and the shelled and unshelled mussels. Warm through, and scatter over the fennel fronds and fennel pollen. Serve immediately with warm, crusty baguette.