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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Recipe courtesy of BravoTV

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

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    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 crme frache
    2 stalks lemongrass, sliced 1 blue potato, brunoised
    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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