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Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
4 oz. precooked mussels, deshelled and muscles removed
6 oz. cooked fennel, diced
2 tbsp. chervil, finely chopped
1/2 cup half and half cream
2 tbsp. all-purpose flour, sifted
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Meanwhile, melt margarine or butter in a pan. Stir in flour to form a thick paste. Add cream and stir into a runny, lumpless sauce. Season to taste.
Add mussels and fennel. Mix well.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes.
Spoon mussel mixture onto potato halves. Serve hot as a great lunch or quick family dinner.
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