Orange and Fennel Mussels Au Gratin With Curry Brunoise

A rainy 3rd Advent invites you to experiment. I have bought mussels, which should actually be cooked and eaten “as normal”. But now I decide to try a more elaborate version - they are to be covered in orange and fennel breading.

To do this, I first prepare the breading.

• 1 fennel bulb
• 1 teaspoon of crushed dried orange peel
• 1 small slice of potato bread, de-crusted and finely crumbled
• 4 tbsp orange juice
• 4 tbsp cream
• a little chili
• a pinch of curry

I take the thick outer layers of the fennel bulb, peel them first and then cut them into very small cubes (2-3 mm). I sauté them a little in olive oil and then add the orange zest, juice, cream and spices. Add just a little salt, the mussels are salty too! The fresh bread makes the breading very airy, like panko. As the mixture is now relatively moist, I have to grill it over a high heat afterwards.

Now it’s the mussels' turn.

• 1 kg mussels
• 1 red onion, chopped
• 1 clove of garlic, chopped
• 250 ml white wine
• 125 ml vegetable stock
• the cleaning waste and the remains of the fennel, chopped

Put all the ingredients except the mussels in a pan to make the stock for the mussels. When it comes to the boil, add the mussels and cook with the lid on for about 5 minutes. I got nice big ones, smaller ones can go out sooner.

In the meantime, I start the brunoise

• 2 large potatoes, finely diced
• 1 small porrestange, only the white part, finely diced
• 1 piece of celery (half as much as the potatoes), finely diced
• 1 walnut-sized piece of ginger, finely diced
• 2 tbsp dried apple slices, coarsely crushed
• 2 tsp hot curry powder Butter

Put everything together in another pan and fry for approx. 10 minutes until crispy. Now place the halved mussels on the baking tray and coat with the breadcrumbs. Then place under the preheated grill on the highest setting for 5-10 minutes.

I came up with something special for serving. I cut the green part of the leek into thin strips of the same length and steamed them over a pan filled with water for about 5 minutes. I keep the plates warm so that I can serve them straight away. A little salt is added and then the mussels can be served with the brunoise.

Enjoy your meal! The mussels are great, why haven’t I tried this before?

panko-gratineed mussels with brunoise and green garden leek