Login to Save Like

Ingredients

• potato quenelles:
• 1¼ lb Yukon potatoes cut into 1 ½” cubes with skins on (flavor-flavor)
• 1 tsp tumeric
• 2 tsp sea salt
• 1 oz sunflower oil
• 4 green onions chopped fine
• 2 Indian green chilies chopped fine
• 1 ½ tsp cumin seed
• 1 tsp mango powder (amchur)
• 2 oz unsalted butter
• mussels:
• 2 lb mussels
• 2 tbsp shallots minced
• 1 tbsp ginger minced
• 3 garlic buds minced
• ½ cup fresh peas or diced sugar snap peas
• 2 oz water
• 4 oz dry white wine

Description

Usually Our Association With Indian Foods Are Of Big -heady Flavors....not This Time!.........here Is A More Subtle Modern Day Approach That's Still In- Keeping With A Few Traditional Flavors But Allows The Key Ingrdients To Breath A Little Easier....

Group Recipes