Bloody Mary Mussels Herby Salad Gorgeous Rhubarb Millefeuille

Name: Bloody Mary Mussels Herby Salad Gorgeous Rhubarb Millefeuille
Yield: Serves 4
Ingredients: 1 lemon; a 2 cm piece of fresh ginger; extra virgin olive oil; 200 g rhubarb; 125 g crème fraîche; 1 x 100 g bag of prewashed rocket; 2 heaped tablespoons golden caster sugar; 5 sprigs each of fresh parsley, tarragon, dill, mint and basil; 2 kg mussels, cleaned and debearded (ask your fishmonger to do this for you) a small bunch of fresh flat-leaf parsley; 5 small tomatoes; 1 teaspoon of vanilla paste or extract; 150 g tub of good-quality custard; a splash of port; a good splash of vodka; ½ a head of celery; 4 cloves of garlic; 1 tablespoon Worcestershire sauce; ½–1 fresh red chilli, to taste; 3 heaped teaspoons jarred horseradish; 1 orange; 300 ml passata; 1 x 375 g pack of pre-rolled puff pastry; 1 egg; plain flour, for dusting; sea salt & black pepper; olive oil; balsamic vinegar; ½ a lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jamie's 30 Minute Meals

By Jamie Oliver

Published 2010

About

Ingredients

Mussels

300 ml passata
1 tablespoon Worcestershire sauce
3

Main course
Side dish
Pie
Gluten-free

Method

To Start

Get all your ingredients and equipment ready. Turn the oven on to 190°C/375°F/gas 5. Put a large saucepan with a lid and a smaller saucepan on a medium heat.

Rhubarb Millefeuille

Dust a clean baking tray with flour. Unroll the sheet of puff pastry and cut in half so you end up with two

Ingredients

Mussels

Method

To Start

Rhubarb Millefeuille

Photos