Moules aux Algues

Our daily experimentation of cooking with kelp, produced a dish which demanded a French name. This is mussels in harmonious partnership with kelp. The kelp brings to the briny, slightly sweet taste of the mussels its own savoury complexities.

Recipe/Method- Serves 2:

Take a good handful of dehydrated shredded kelp and rehydrate in 2.5 cups of boiling water. Add half a med-hot chilli, diced and leave to simmer for 10 mins. Rehydration will absorb approx. 1.5 cups of liquid and produces the most wonderful umami stock

In a stockpot, fry 2 diced spring onions in a good splash of olive oil for 2 mins. Add 2 cloves of chopped garlic for further 3 minutes. Add 1 cup of chopped tomatoes and sweat all 3 ingredients for 2-3 mins til soft and translucent. Add the hydrated shredded kelp, the remaining kelp stock and a kilo of clean mussels. Mix well. Over a medium heat, steam ‘til the mussels open. Add a knob of butter for extra unctuousness. Et voila: mussels + kelp, a fine supper dish or hearty lunch served with crusty bread. Delectable.

© Aqua Botanika