Bloody Mary Mussels Herby Salad Gorgeous Rhubarb Millefeuille

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

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

Side dish
Stew
Main course
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