MUSSELS WITH GARLIC AND HERB BUTTER (SERVES 4-6)
1 kg mussels, cleaned and debearded
2 shallots, chopped
2 cups white wine
1 stale baguette, cut into large slices
1 tsp. dried oregano
4 cloves garlic
1 bunch parsley
1 1/2 sticks of soft butter at room temperature, cut into slices
1 tbsp. tarragon
1 tbsp. fennel seeds
1/2 tbsp. olive oil
2 lemons
Salt and pepper
1. Place the mussels in a pan and cook with the shallots and white wine for 5-10 minutes. Drain and
discard any that haven’t opened.
2. blend the slices of baguette in a food processor along with the dried oregano. Set aside half of
this mixture.
3. In the same food processor, blend the garlic with the parsley, butter, tarragon and fennel seeds
until it becomes a smooth paste. Add the olive oil and a few drops of lemon juice. Season with salt
and pepper and set aside.
4. Preheat the Jet Fryer.
5. Remove the upper shell of each mussel (the empty part) with a knife and top each mussel with a
teaspoonful of the garlic butter mixture and some of the reserved breadcrumbs. Place the mussels
face up on the frying basket of the Jet Fryer and cook for 10 minutes until the breadcrumbs are
golden brown.
6. Serve hot, accompanied by slices of lemon.
BéCHAMEL SAUCE (SERVES 8)
1/2 stick of butter
70 g wheat flour
800 ml milk
Salt and black pepper
nutmeg
1. Melt the butter in a frying pan and add the flour. Remove from the heat and stir with a wooden
spoon for 1 minute, making sure there are no lumps.
2. Add a cup of milk and whisk quickly until no lumps remain.
3. Add the remaining milk a little at a time, whisking all the time. Season with salt, pepper
and nutmeg.
4. Continue whisking over a low heat for approximately 10 minutes.
5. Serve hot.
Note: use the sauce to make Lasagne alla Bolognese or Moussaka (SEE RECIPES: Lasagne alla
Bolognese or Moussaka) or serve with Roasted Bell Pepper Salad (SEE RECIPE: Roasted Bell
Pepper Salad).
