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Mussel Cape Malay velouté

By using the fillets of the mussel to further bind the sauce, you get a very fine, silky result. This brings out the delicate sweetness of mussels, and leaves out the somewhat bitter insides.

Makes 1500ml.

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Allergens and dietary requirements

  • Mollusks
  • Mustard
  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
l
water
40
g
kombu
65
g
katsuobushi
2
kg
cockles
6
kg
mussels
200
g
shallot
40
g
ginger
200
g
fennel bulb
20
g
parsley stems, roughly chopped
30
ml
sunflower oil
20
g
Cape Malay spice mix
250
g
sake
500
g
whipping cream
as needed
lemon juice
as needed
salt and pepper

Scale recipe

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