Appetizer of confit baby potatoes with mussels and watercress
Ingredients (serves 4)
16 baby/new potatoes
1 glass of moscatel wine or sherry
2-3 cloves of garlic
Place the mussels in a pot with a little water and cook until the shells open. Once open, take the mussels from the shells, chop and reserve.
Chop the onion finely and fry in a little oil until it begins to caramelize. The trick to ensure the onion doesn’t burn is to add a very small ammount of water every now and then. When the onion is ready we add the mushrooms, mixing everything and then adding the glass of wine. Cook until the alcohol has evaporated. Once ready, reserve in a bowl.
Take the potatoes and with a melon baller we remove a bit of the centre. Place oil, garlic and thyme in a pan and we confit the potatoes at 100C until they are tender. Drain the potato and reserve.
Blanch the watercress for 30 seconds. Blend and then pass through a sieve in order to have a smooth sauce for decorations.
To finish we fill the potatoes with the mussel mix, decorate with onion shoots and we serve the watercress sauce.