Crumpets with Mussels in Beurre Blanc Sauce

Prep Time Overnight setting time

Cook Time 30 minutes

Servings 10


For the crumpets

400ml milk

20g butter, melted

250g plain flour

½ tsp salt

4g instant yeast

5g sugar

5g bicarbonate of soda

For the Beurre Blanc Sauce

60ml white wine vinegar

60ml dry white wine

2 shallots finely chopped

4 finely crushed black peppercorns

180g unsalted butter, cold

2 tbsp fresh lemon juice

Salt, to season

1 stick of celery peeled diced to 1 cm and blanched in salted water for 1 minute

30g roasted chopped walnuts

1 bunch chopped chives

1kg black mussels, cleaned and debearded


Mix all crumpet ingredients together except bicarb, leave overnight or at least a few hours. When ready to cook add bicarb and let sit for a further 10 minutes. Ladle batter into a pan with a little butter on a high heat until bubbles appear, and bottom is brown, then flip over and cook on the other side.

To cook the mussels, place them into a cold pot and turn the heat on to a low heat with the lid on for 5 minutes or until they open and are just cooked. Remove the mussels from the shells.

In a small saucepan over medium heat reduce white wine, vinegar, shallots, and peppercorns, reduce to a syrup and then whisk in the butter one cube at a time until it is all emulsified.

Finish sauce with mussels, walnuts, celery, and chives. If it needs a little acidity add the lemon juice for balance.


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