Tarragon & Mussel Butter, Duchess Potato Recipe
Make Tarragon & Mussel Butter, Duchess Potato Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mussel Butter
Duchess Potatoes
Method
Mussel Butter
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove beards if necessary.
Cook the Mussels
In a large pot, add a little water and bring to a boil. Add the mussels, cover, and steam for about 5-7 minutes until they open. Discard any that do not open.
Make Mussel Butter
In a skillet, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add Tarragon and Mussels
Chop the cooked mussels and add them to the skillet along with the chopped tarragon leaves, lemon juice, salt, and black pepper. Stir to combine and heat through for about 2 minutes.
Duchess Potatoes
Cook the Potatoes
Peel and chop the potatoes into even-sized pieces. Boil in salted water until tender, about 15-20 minutes.
Mash the Potatoes
Drain the potatoes and return them to the pot. Add the butter, heavy cream, salt, black pepper, and nutmeg. Mash until smooth and creamy.
Incorporate Egg Yolks
Let the potato mixture cool slightly, then stir in the egg yolks until fully incorporated.
Pipe the Potatoes
Preheat your oven to 200°C (400°F). Transfer the potato mixture to a piping bag and pipe into decorative shapes on a baking sheet.
Bake the Potatoes
Bake in the preheated oven for about 15-20 minutes or until golden and crispy on the edges.