Potato and mussel sauce

Potato and mussel sauce

By
From
Igni
Makes
400 ml
Photographer
Julian Kingma

This sauce is delicious and seriously easy to make. It’s lovely and light and loaded with flavour and a naturally starchy texture that surprises a lot of people, who assume we must have used thickeners to make it. We use it with fish and shellfish, or with grilled vegetables like artichokes.

Ingredients

Quantity Ingredient
400g king edward potatoes
400ml mussel stock
400ml chicken stock
see method for ingredients

Method

  1. Cut the potatoes into thumb-sized pieces and add to a saucepan together with the mussel and chicken stocks. Bring to the boil and cook until the potatoes are overcooked and breaking up. Remove from the heat and leave to cool for 20 minutes, then transfer to a blender and blitz on medium to a smooth runny purée. Pass through a strainer to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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