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Salade Mouclade
This spectacular salad comes from La Rochelle in south west France.
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Ingredients
60ml/4 tbsp olive oil
1 onion, finely chopped
350g/12oz/1 ¾ cups Puy or green lentils, soaked for 2 hours
900ml/1 ½ pints/3 ¾ cups vegetable stock
1.75kg/4-4 ½ lb fresh mussels in their shells
75ml/5 tbsp white wine
2.5ml/ ½ tsp mild curry paste
1 pinch saffron
30ml/2 tbsp double cream
2 large carrots
4 celery sticks
900g/2lb young spinach, washed and stems removed
Salt and cayenne pepper
Details
Serves: 4
Method
Heat 45ml/3 tbsp of the olive oil in a heavy-based saucepan and fry the chopped onion for 6-8 minutes. Add the drained lentils and stock, bring to the boil and simmer for 45 minutes. Remove from the heat and cool.
Clean the mussels thoroughly, discarding any that are damaged or do not close when sharply tapped. Place in a large saucepan, add the wine, cover and steam over a high heat for 12 minutes. Strain the mussels in a colander, collecting the cooking liquid in a bowl, and discarding any that have not opened. Cool, then take them out of their shells.
Strain the mussel liquid through a fine sieve into a small frying pan. Stir in the curry paste and saffron, then cook over a high heat until almost dry. Remove from the heat and stir in the double cream. Season and combine with the mussels.
Bring a saucepan of salted water to the boil. Cut the carrots and celery into 5cm/2in matchsticks, cook for 3 minutes, drain, cool and moisten with olive oil.
Place the spinach in a large pan, cover and steam for 2-3 minutes. Immerse in cold water and press the leaves dry with the back of a large spoon in a colander. Moisten with olive oil, season and set aside.
Spoon the lentils into the centre of four serving plates. Place five heaps of spinach around the edge of each one and arrange some carrot and celery on top. Spoon the mussels over the lentils and serve at room temperature.
Clean the mussels thoroughly, discarding any that are damaged or do not close when sharply tapped. Place in a large saucepan, add the wine, cover and steam over a high heat for 12 minutes. Strain the mussels in a colander, collecting the cooking liquid in a bowl, and discarding any that have not opened. Cool, then take them out of their shells.
Strain the mussel liquid through a fine sieve into a small frying pan. Stir in the curry paste and saffron, then cook over a high heat until almost dry. Remove from the heat and stir in the double cream. Season and combine with the mussels.
Bring a saucepan of salted water to the boil. Cut the carrots and celery into 5cm/2in matchsticks, cook for 3 minutes, drain, cool and moisten with olive oil.
Place the spinach in a large pan, cover and steam for 2-3 minutes. Immerse in cold water and press the leaves dry with the back of a large spoon in a colander. Moisten with olive oil, season and set aside.
Spoon the lentils into the centre of four serving plates. Place five heaps of spinach around the edge of each one and arrange some carrot and celery on top. Spoon the mussels over the lentils and serve at room temperature.
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