Mussel Pancakes
Filhoas de mexilóns Galician mussels are the best in the world and
this simple recipe shows them off perfectly. The thin crêpes are related to the
ones made in Brittany, which shares the same Celtic culture.
Sweet ones are made
with milk and filled with custard for dessert. Savoury crêpes may also be made
with blood at pig-killing time.
- Serves 6 as a starter or 4 as a supper
- Difficulty: easy
Ingredients
- 4 lb mussels
- 4 fl. oz dry white wine
- 2 tablespoon chopped onion
- 4 parsley stalks, bruised
- 6 black peppercorns, crushed
For the crêpes
- 3 1/2 oz flour
- 2 large eggs
- mussel liquid (see preparation)
- 4-6 tablespoon thick cream
- 4 tablespoon butter
- 6 tablespoon chopped fresh parsley
Preparation
Wash the mussels, discarding any that are open (and do not close
when touched). Pull off the beards. Put the wine, onion, parsley
stalks and peppercorns in a big pan and bring to a simmer. Put in
the mussels (in 2 batches) and cover tightly. Cook over a high heat
for 3-4 minutes shaking occasionally, until they are open.
Discard the shells and any that remain shut or smell strongly.
Strain the liquid into a measuring jug and leave to cool. Taste for
seasoning.
Make the crêpe batter. Put the flour in a bowl or blender and
work in the eggs, mussel liquid an 2 tablespoons of cream. (Don't
overbeat in the blender). Let it stand, if you can, for a good hour.
Melt 1 1/2 tablespoons of butter in a frying pan, swirling it
round. Add to the batter and stri thoroughly. Heat another 1/2
tablespoon of butter and swirl. Use about 1/3 of a cup of batter per
crêpe: it is easier to pour from a cup.
Lift the pan and pour the batter fast into the middle of the pan
and in a circle around, tilting the pan to cover the base. If you
overdo the liquid, spoon off anything that doesn't set at once:
crêpes should be thin.
Put the pan back over the heat, shaking it to make sure the crêpe
does not stick. Cook for a minute until golden underneath, then flip
over with a fish slice (picking up with fingers is just an easy way).
Briefly fry the other side. Roll and keep warm on a plate while you
make more.
Warm the remaining cream in a saucepan with the mussel bodies.
Spoon mussels and a little cream onto one edge of the pancake,
sprinkle with parsley and roll up. Do not keep them waiting long!
Recommended wines
The perfect wine for this recipe is 'Albariño'. Albariño is a
white wine variety produced in Galicia, ideal for fish recipes. We
strongly recommend these two excellent wines:
-
Vina Nora- ‘Nora’ Albariño 2004:
- Composition: 100% Albarinho (Albariño)
- Tasting notes: ‘Pale color. Enticing aromas of
white pepper, snap pea, mint and smoke. Juicy and right,
with strong flavors of citrus skin, apple, flowers and mint,
complicated by a smoky whiff of French oak. Refreshingly
bitter-edged, persistent finish.’ -Steven Tanzer.
- About the producer: This is another winery owned
by Javier Alen, the well-respected Galician producer of Viña
Mein (the best Ribeiro producer), and Victor Rodriguez, the
former director of Vino y Gastronomia (one of the most
respected wine and food magazines in Spain)
-
Morgadio Albariño '03: Albariño is considered the finest
white varietal of Spain; and in this Spanish white produced by
Morgadio, it is manifested as a bone dry, yet feathery light,
fresh and juicy wine with a lemony zip, and lime and apricot
skin fragrances.
Related Galicia Products
Galicia is a land of green and blue. Green fields with cows
that produce excellent milk, and extraordinary cheeses. Blue as
the sea that where galicians get their unmatched variety of
shell fish. Discover more of Galicia by trying some of their
products:
-
Tetilla Cheese: Tetilla is a mild and creamy cow’s milk
from Galicia – particularly from the walled city of Lugo
close to Santiago. This versatile cheese has a beige rind
and a soft and supple interior making it easy to cut into
wedges. A fine accompaniment to fruits and raw vegetables or
alongside fruit based pastries. It is great for tapas –
especially when served with jamón serrano – not to mention
wonderful melted cheese dishes. We like to spread it on
crusty bread.
-
Berberechos al natural: (Cockles-Clams in Brine)
Arriving in Santiago after weeks on the Camino, pilgrims
feast on the famous seafood of this ancient city. One of the
finest delicacies of Spanish seafood is a bowl of freshly
steamed berberechos, tiny tender clams that taste of fresh
sea brine. This canned product is remarkably similar to the
fresh berberechos you may have tried. Packed in sea brine.
-
'Cabo de Peñas' Premium Pulpo in Olive Oil: In 'Pulperias'
across northern Spain, especially in Galicia, freshly cooked,
tender pulpo is served on wooden platters, sprinkled with
olive oil and smoked paprika. This meal is such a tradition
that little else is served, other than bread and wine.
Galicia is famous for its seafood. Octopus is harvested
locally, then carefully prepared and packed in real olive
oil, creating a tender, authentic pulpo ready to serve.
'Cabo de Penas' brand is one of the finest canneries in
Spain, so this is as close to freshly prepared as you will
find. Sprinkle with some smoked pimentón (paprika) for an
authentic taste of Spain
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