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Welcome to XOTC. Get inspired for your everyday cooking and what relates to the obsession that is inside all of us, great food.

Blue mussels, langoustines, Pernod, white vine, garlic, chervil, lemon and butter fried bread with aioli

Blue mussels, langoustines, Pernod, white vine, garlic, chervil, lemon and butter fried bread with aioli

What you need:

For the main part:

  • 1 kg of fresh blue mussels

  • 8 langoustines

  • 1 fennel

  • 2 carrots

  • 2 cloves garlic

  • handfull of fresh parsley

  • handfull of fresh chervil

  • 25 g butter

  • Lemon zest

  • 2 dl white vine

  • Pernod

For the Aioli

  • 1 dl mayonaise

  • 1 dl creme fraiche 18% or youghurt

  • pinch of saffron

  • 2 cloves garlic

  • salt and pepper to taste

Method:

  • Clean the mussels and discard any with broken shell

  • Clean the langoustine and devein

  • Finely slice the fennel

  • Cut the carrots into julienne strips

  • Finely chop the garlic

  • Saute fennel, carrot and garlic in the butter

  • Add white vine

  • Turn up heat to full

  • Add mussels and langoustines

  • Add the parsley

  • Let cook for 5-6 min under a lid

  • Stir carefully occasionally

  • Add some Pernod, 30 sec before they are finished

  • Serve the dish in heated deep plates

  • Sprinkle with chopped chervil and lemon zest

  • Served with butter fried bread and Aioli. Eventually also with grated cheddar

Aioli

  • In a bowl add the crushed garlic clovers with all ingredients

  • Mix until you get a nice yellow colour from the saffron.

  • Set aside in the fridge for one hour

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