Steamed Mussels, Yukon Gold and Blue Potatoes with Lemongrass Potato Sauce

Top Chef: Season 6, Episode 3

Quickfire Challenge Winner: Jennifer Carroll

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Ingredients

4 cloves garlic, sliced thin		8 cups chicken stock
1 shallot, sliced thin		3 Yukon Gold potatoes – two sliced thin, one sliced into batons
1 knob ginger, sliced thin		1 cup crème fraîche
2 stalks lemongrass, sliced		1 blue potato, brunoised
¼ lb unsalted butter		2 lbs mussels, cleaned and debearded
1 tablespoon duck fat		2 cups white wine

Prep: 45 min Total: 60 min

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1
For Sauce: Sweat garlic, shallot, ginger, and lemongrass in butter and duck fat.
2
Add chicken stock and bring to a boil. Turn down heat to a simmer and reduce for 15 minutes.
3
Strain through chinois and put back on burner.
4
Add sliced potatoes and cook at a simmer until cooked through.
5
Transfer mixture to blender and puree until smooth (about 2 minutes). Finish with crème fraîche and season.
6
For Potatoes: Cook baton and brunoise potatoes in simmering salt water until cooked through. Set aside.
7
For Mussels: Sauté mussels with white wine until just opening. Season.
8
Remove mussels from shell. Save some shells for garnish.
9
To Serve: Lightly season raw pea tendrils and place on plate.
10
Arrange mussels on plate.
11
Use 3 half shells for garnish and place mussels inside.
12
Top with baton-brunoise potato mixture.
13
Pour sauce for service.

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