Tortellini of Anglesey Mussels with Consomme with Pancetta Crisp and Leeks

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 12th January 2011

Tortellini of Anglesey Mussels with Consomme with Pancetta Crisp and Leeks

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Tortellini of Anglesey Mussels with Consomme with Pancetta Crisp and Leeks recipe a try yourself? Tortellini of Anglesey Mussels by Tom Lee, served with a Consomme, Pancetta Crisp and Leeks. This starter was one of the dishes that made Tom Lee the North West Young Chef 2010 winner!

Ingredients

  • 300g Fresh Mussels
  • 65g Flour
  • 3 yolks
  • 2 tblsp cream fraiche
  • 1/2 Leeks
  • 5g chives
  • 3 thin slices pancetta
  • 1/2 Onion
  • 1/2 Carrot
  • 50g butter
  • sprigs mustard cress
  • 100g Codling
  • 800ml Fish Stock
  • 4 Egg White
  • 100ml Organic Cider

Method

Pasta- mix flour and yolk and little salt to form dough- chill
Clean mussels.
In hot pan add mussels, ¼ carrot, ¼ onion and cider cover- when mussel have opened add the hot fish stock, drain liquor.
Pick mussels
Blitz egg white, codling, ¼ carrot and ¼ onion, then whisk in warm fish stock and simmer to form a crust 7-10min approx.
Slice pancetta to thin and wrap around a metal ring and bake till golden brown 180c.
Julienne leeks
Chop mussels up, fry 1 slice of pancetta and fry add to mix, in bowl add cream friache, chop chives and season
Roll pasta, cut pasta to circles and add filling and form into tortellini- boil in water

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