Potato roll with mussels
4 servings
50 minutes
Potato roll with mussels is a refined dish of European cuisine that combines the tenderness of potatoes and the sea freshness of mussels. Its roots trace back to the culinary traditions of coastal regions where seafood was paired with simple yet hearty ingredients. The velvety potato mixture, infused with butter, envelops a savory filling of aromatic mussels sautéed with onions. A crispy breadcrumb crust complements the harmony of textures, while a refreshing sauce made from lemon and celery juice highlights the marine notes. This roll is suitable for both festive dinners and cozy family gatherings, revealing a rich bouquet of flavors in every bite.
1
Put the mussel meat in a pot, add some milk or water, allspice berries, bay leaf, place the pot on the heat and when the water boils, simmer covered for 15-20 minutes.
- Mussels: 250 g
- Milk: 100 ml
- Allspice peas: 4 pieces
- Bay leaf: 1 piece
2
Then cool the mussels, chop them finely, and fry with chopped onion, adding salt and pepper.
- Mussels: 250 g
- Onion: 2 heads
- Sea salt: to taste
- Ground black pepper: to taste
3
Boil the potatoes, drain the water, pass them through a meat grinder while hot, add butter and mix.
- Potato: 8 pieces
- Butter: 50 g
4
Place the prepared potato mass on a damp towel.
5
Place the minced mussels in the center of the mass. Using a towel for assistance, roll the potato mixture into a log and transfer it to a greased skillet.
- Mussels: 250 g
6
Sprinkle the roll with breadcrumbs on top, drizzle with oil, and bake in the oven.
- Breadcrumbs: 3 tablespoons
- Vegetable oil: 2 tablespoons
7
When serving the roll, pour a sauce made of vegetable oil, lemon juice, and celery juice over it; heat the sauce before use.
- Vegetable oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Celery juice: 2 tablespoons