Good_Things_Magazine_AprilMay_2017

Serves 6

INGREDIENTS

For the mussel remoulade

• 400g mussels, cleaned and
  debearded (discard any that
  open when tapped)


• 75ml white wine


• 1 lemon, juice only


• 1 tbsp finely chopped shallots
  For the lovage purée


• 1 bunch lovage


• mussel cooking liquor
  For the dish


• 1 tbsp grapeseed oil


• 6 duck eggs
  
  
  • 100g chopped samphire
  
  
  • sea purslane or sea rosemary
    tips, to garnish
  
  
  
  

METHOD

1. For the mussel remoulade,
   place the mussels and white
   wine in a large, lidded
   saucepan and steam for 5-7
   minutes, shaking occasionally,
   until the shells open. Remove
   from the liquor and refrigerate,
   discarding any mussels that
   haven’t opened.


2. Pass the liquor through a

fine sieve and set aside.

Remove the mussels from their

shells and finely chop. Mix with

the lemon juice and the

chopped shallots.

3. For the lovage purée, bring a
   large pan of water to the boil,
   add the lovage, blanch for a
   few seconds, then immediately
   refresh in iced water.


4. Blend the mussel liquor and
   lovage until smooth and pass
   through a fine sieve.


5. For the dish, heat the oil in a
   large frying pan set over

medium heat and fry the duck

eggs, taking care not to crisp

the outer edges.

6. Transfer each egg to a
   shallow serving bowl and lay
   small piles of the mussel
   remoulade and chopped
   samphire on top. Garnish with
   sea purslane leaves and/or sea
   rosemary tips.


7. Lightly reheat the lovage
   sauce and serve in a jug.

RECIPE COURTESY OF

BEN MARKS, PERILLA

perilladining.co.uk

Ben Marks^ Fri

ed

du

ck

e

g

w

it

h

m

u

s

s

e

ls

&

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o

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a

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e

With a fine-dining

background including

stints at The Square,

Claridge’s and Noma, it’s

li
le wonder that this

chef has made Newington

Green’s Perilla such a

destination restaurant.

ENTERTAINING & INTERIORS

MEET

THE

CHEF

Chefs_MATT ZPCATHY ZP_v2.indd 73 03/04/2017 21:04