Name: Bourride of Plaice and Mussels
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 tablespoons double cream; 175 ml/6 fl oz olive oil; paprika or parsley, to garnish; 150 ml/¼ pint dry white wine; 1 sprig of thyme; salt and freshly ground black pepper; 2 leeks, finely sliced, blanched and refreshed; 1 shallot, finely chopped; lemon juice; 2 garlic cloves; 1 kg/2 lb cooked mussels (250 g/½ lb shelled weight), cooking liquid reserved; 25 g/1 oz butter; 2 egg yolks; 150 ml/¼ pint fish stock; 2 garlic cloves, blanched and mashed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

25 g/1 oz butter
1 shallot, finely chopped
2<

Method

Heat the butter and cook the shallots, leeks and garlic until softened. Add the thyme, wine, stock and mussel liquid and cook for 10 minutes. Add the plaice and mussels, poach for 5 minutes, remove and keep hot. Reduce the liquid to one-quarter; remove the garlic, add the cream, simmer and remove from the heat.

Make the aioli, then whisk 6