Mussels with Truffled Salad

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Credit: Didier Loire
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Instructions

Step 1: Mussels

Scrape the mussels and wash them well, rubbing them against one another to remove any debris on the shells. Drain in a colander.

Peel and finely chop the shallots and the yellow onion.

Put the mussels in a sauté pan with a lid, and add the shallots, the onions, and the dry white wine. Cover the sauté pan, and bring to a boil as quickly as possible over a high heat.

Once the mussels open, drain through a colander placed over a stainless steel container.

Filter the mussel cooking juices through cheesecloth, making sure not to allow any sand to get through.

Reduce the juice by half, remove from the heat, and cool immediately.

Step 2: Salad

Stalk the mâche and wash all the leaves in several changes of cold water to remove any sand. Drain in a colander and dry gently. Place the leaves on a draining rack and cover with a clean, damp dishtowel.

Wash the truffle with a nail brush under running water, and pat dry with paper towels. Peel the truffle and cut into thin slices, 1 inch (2.5 cm) long and 1/20 inch (1 mm) wide.

Crush the truffle trimmings with a fork on a sheet of parchment paper. Put the crushed truffle in a clean bowl.

Dice the potatoes into an even brunoise, rinse them under cold running water, dry thoroughly, and place in a small sauté pan. Season with fleur de sel and cover with olive oil.

Place the sauté pan on the edge of the burner and stew the potatoes gently in the olive oil. Once they are cooked, remove from the heat and cool. Drain in a stainless steel colander and season to taste.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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