Lucas at Ballymaloe with his first ever own home made cake
The young man I went to visit at Ballymaloe, his father had been one of my students years ago.
STEAMED MUSSELS WITH LEMON AND SAFFRON DRESSING
100ml white wine
2 bay leaves
5ml black peppercorns
1 small onion, thinly sliced
45ml chopped parsley
Debeard, scrape and wash the mussels well, discarding any which do not close when tapped. Rinse in a colander under cold running water for 3-4 minutes. Leave to drain.
Put a large pan or pot with a close-fitting lid on the gas and allow to heat until very hot. Place all the ingredients in the pot. Cover with the lid and allow to steam for about 4 minutes, shaking the pot from time to time. Remove from the heat. Discard any mussels which have not opened. Serve with the lemon and saffron dressing.
LEMON AND SAFFRON DRESSING
pinch of saffron threads
30ml hot water
1 egg yolk, beaten
5ml crushed garlic
15ml lemon juice
125ml olive oil
60ml reserved sieved mussel stock( I reduced the mussel stock to increase the flavour)
125ml brunoised tomatoes
P.S I used some ready made aioli for the sauce instead of egg yolk , garlic and lemon juice and little less oil..
Dissolve the saffron threads in hot water and allow to infuse. In a bowl, whisk together the egg yolk, garlic and lemon juice. Slowly whisk in the olive oil. Whisk in the saffron infusion and mussel stock. Add brunoised tomatoes and seasoning. Lightly pour the dressing over the mussels and serve.
it was delicious
Sunset over the Arran islands