Crumpets with Mussels in Beurre Blanc Sauce
Prep Time Overnight setting time
Cook Time 30 minutes
For the crumpets
20g butter, melted
250g plain flour
½ tsp salt
4g instant yeast
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.