|Kennebec potatoes, large||3|
|All-purpose flour||20 g|
|Melted butter||20 g|
|Club House Cajun Seasoning||1/2 tsp|
|Canola oil, for frying||1/2 tsp|
|Club House Sea Salt, French Mediterranean||1 tsp|
|Fresh mussels, washed and beards removed||1/2 kg|
|Thai Kitchen Green Curry Paste||3 tbsp|
|Thai Kitchen Coconut Milk||250 mL|
|White wine||150 mL|
|Shallot, thinly sliced||1|
|Cloves Garlic, thinly sliced||3|
|Vegetable oil||10 mL|
|Lime, juiced||1/2 each|
This recipe was created for Club House for Chefs by: Chef Trevor Jerram in London, UK.
For the Tater Tots: Wash and peel potatoes then add to a pot of cold water with a generous Club House Sea Salt, French Mediterranean (1/2 tsp). Bring pot to a simmer for 6-8 minutes or until the potatoes are just tender. Remove from heat and cool potatoes in the fridge. Once cooled, hand chop potatoes. Add melted butter, flour and a pinch of Club House Sea Salt, French Mediterranean (1/2 tsp) then mix until combined. Using a piping bag, pipe potato mix into long tubes on a tray with parchment paper. Freeze the tubes of potato mix until solid. Remove from freezer and working quickly use a hot knife to cut them into 1-2 inch tater tots. Return to freezer in a plastic resealable bag, or fry right away. Heat oil to 180 degree Celsius and fry tater tots until golden brown. Remove with a slotted spoon to a bowl with paper. Season generously with Club House Cajun Seasoning.
For the Mussels: Discard any mussels that are already open. In a large, heavy bottomed pot, heat up the vegetable oil until it just starting to smoke. Add shallots and garlic and stir quickly to avoid any colour. Add mussels, white wine, and Thai Kitchen Green Curry Paste, then cover. Steam mussels shaking occasionally until all of them have opened up. Add Thai Kitchen Coconut Milk and bring to a simmer for 2 minutes, then finish with lime juice.
For Serving: Pipe spiced tater tots on plate and place mussels beside. Garnish with fresh cilantro leaves.