Mussels with creamed kale on toast

Method

1. Begin by cleaning the mussels. Fill a large bowl with water and add the mussels. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is what the mussel uses to attach itself to the surface on which it grows; you’ll find it halfway up the mussel. Rinse the cleaned mussels in a colander and refrigerate until just before cooking.

2. Heat a medium-sized heavy-based saucepan on high. Add the cleaned mussels to the pre-heated pot. Immediately follow with the white wine and cover with a tight-fitting lid. Give the pan a quick shake and allow to cook undisturbed for 3 minutes. Remove the lid and pass the mussels through a colander with a bowl underneath to reserve the stock released from the mussels.

3. Allow to cool.

4. Discard any mussels that haven’t opened.

5. Pick the cooked mussels from their shells and set aside.

6. To make the sauce, heat the rapeseed oil in a medium-sized heavy-based pot on medium-low heat. Add the shallot and garlic and sweat for 4 minutes until softened. Pass the reserved mussel and white wine stock through a fine sieve and add to the pot. Bring to the boil, reduce to approximately 75ml. Add the cream and boil. Reduce by half.

7. Add the kale and parsley to the pot and cook for 2 minutes. Remove from the heat and blend with a handheld blender until puréed and vivid green. Taste to season. Return the pot of puréed kale to the heat and add the mussels to warm through.

8. Finish with the juice of a lemon, black pepper and sea salt flakes.

9. To make the toast, melt 2 tablespoons of butter in a large frying pan on a medium-low heat. Add the sourdough and keep it moving to mop up the butter on both sides.

10. Top the toast with the mussel sauce and a spoonful of wholegrain mustard on the side.