Ghia halibut

Name: Ghia halibut (Steamed mussels)
Yield: Makes 4
Ingredients: ½ celery stalk, cut in half; 25 ml olive oil; ½ kg extra large mussels; 1 shallot, cut in half; 200 ml double cream; 150 ml mussel stock from the steamed mussels; 1 star anise; 1 g saffron filaments; 1 tbsp salt; 20 ratte potatoes; 2 tbsp melted butter; 2 sprigs mint; ½ clove garlic; 50 ml white wine; 2 shallots, sliced; 1 sprig thyme; 25 g butter; 1 clove garlic, sliced; 200 ml dry white wine; 1 tbsp white balsamic vinegar; Kosher salt & pepper; 1 fillet ghia halibut; 100 ml beurre monté; Strips of Icelandic sea urchin; Stonecrop, blanched; 30 slices centennial grapes

Steamed mussels

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Steamed mussels

½ kg extra large mussels
1 shallot, cut in half
½ celery stalk

Fish course
Pescatarian
Gluten-free

Method

Steamed mussels

Run mussels under cold water for 30 mins, shaking occasionally to remove sand. In a hot pan, add all and cover. When mussels open, remove from heat, reserve the stock and cool down mussels. When cold, take the mussels out of the shells.

Mussels and saffron sauce

Sweat down shallots, garli