Member-only story
Curried Mussel Fritters with Potato Puree
A Spin on a French Classic
Mussel Fritters served on a bed of Potato Puree with a Curry Sauce is a delightful and innovative recipe that captures the essence of Brittany’s regional flavors. This dish, a personal reinterpretation of a Brittany classic, brings the region’s maritime freshness to the forefront. The inclusion of curry pays homage to Brittany’s historical connection with the spice trade, particularly in the serene town of Port-Louis. Renowned for its role in the Compagnie des Indes Orientales, established by Colbert in 1664, Port-Louis was a pivotal point in the spice, tea, fabric, silk, and porcelain trade. This rich history is subtly woven into the recipe, adding an unexpected yet harmonious spice element that enhances the succulent mussels and creamy potato puree.
A simpler version of the recipe is featured in “The Dishes of France,” an excellent cookbook that explores the diversity of French cuisine. The combination of succulent mussels, smooth potato, and the exotic warmth of curry creates a symphony of taste that is both comforting and elegantly sophisticated. This dish, merging the rustic charm of Brittany with the exotic allure of the East, is a testament to both history and gastronomic innovation.
