Potato cakes with mussels, leek, and celery
That mussels and potatoes are a great match has already been proven by moules-frites. For these potato cakes with mussels, you just add some vegetables, eggs, and herbs. Ready in under 30 minutes and a feast for the eyes. Enjoy!
Delicious with fresh mussels, but also great with Fish Tales mussels from a jar!
Preheat the oven to 120°C.
Melt 20 g of butter in a frying pan and gently stew the leek and celery with a tablespoon of water for 3-5 minutes over low heat. Make sure the vegetables don’t brown. Season with salt and pepper. Remove the leek and celery from the pan and keep them warm in a covered bowl.
Make the potato cakes. Grate the potatoes and mix them with the beaten egg. Season with salt and pepper. Fry the potato cakes in batches or make one large ‘cake’ in a bigger pan.
Melt the remaining butter over low heat in a small frying pan. Spread the grated potato evenly over the bottom of the pan and press it down gently. Fry the potato cakes over medium heat until golden brown on both sides, about 10-12 minutes per side. If you're cooking in batches, keep the finished cakes warm in the oven.
Place the mussels in an oven dish and warm them in the oven for 3-5 minutes.
Divide the leek and celery mixture over the potato cakes. Top with the mussels and thyme. Garnish with arugula and drizzle with olive oil. Finish with a grind of black pepper.