1 tbs. olive oil
1 kg mussels, cleaned and de bearded
25 ml white wine
Mash (Makes about 600g mash)
4-5 kestrel potatoes, peeled and quartered
¼ cup olive oil
Salt and pepper
3 tbs. olive oil
1 leek, washed and finely sliced
½ red onion, finely diced
200g button mushrooms, halved
250g green prawns, peeled and deveined
300g fillets of white fish (snapper, blue eye) cut into 3cm x 3cm cubes
300g fillet salmon, cut into 3cm x 3cm cubes
1 cups of fish/chicken stock (recipe below), store bought is fine too
1 tsp. ginger, finely grated
1 tsp. Dijon mustard
Juice ½ lemon
1 cup grated cheddar cheese
¾ cup breadcrumbs
For the mash, place potatoes in a pot of lightly salted cold water and bring to the boil. Once boiling cook for 10-15 minutes or until the potatoes collapse. Drain and then roughly mash with the olive oil.
For the mussels, heat the oil on high heat in a large saucepan. Add the mussels and the wine and place lid on. Steam for a minute before shaking the pot a couple of times until most of the mussels open. Cool slightly and then remove the meat out of the shells. Reserve meat.
Strain ½ cup of the mussel juices and add to the 1 cups of stock. Do not season with salt, as it will salt enough.
In a medium pot heat oil and butter and add the leeks, onion and mushrooms. On medium heat gently cook for 15 minutes, stirring often to ensure they do not colour. Once this is soft remove from the pot and set aside.
Pre heat the oven to 200°C.
To prepare the sauce, in the same pot melt the butter. Add the flour and stir well to form a roux. Bit-by-bit add the fish stock, stirring continually until it boils and thickens. Add the cream, ginger, mustard and lemon. Season to taste.
Arrange raw seafood into four separate earthware dishes along with the cooked mussels and leek mixture. Pour over the sauce. Now spoon the mash on top of the seafood, then evenly sprinkle the cheese and breadcrumbs.
Cook pies in the oven for 25 minutes or until golden brown.
Serves with a crisp green salad on the side.