Mussel & crème frâiche tacos
Witlof leaves are the vehicle to deliver this glorious combination of flavours.
Time to make 15 minutes, plus chilling
12 green shell mussels
½ cup (125g) crème frâiche
½ teaspoon dried chilli flakes
2 teaspoons finely grated lemon rind
1 tablespoon chopped fresh chives
12 medium witlof leaves
a drizzle of olive oil and a pinch of more chilli flakes to serve
Steam the mussels for 2-3 minutes or until opened. Don’t make the mistake of overcooking them because then they become tough. Remove mussels from shell, place on a plate and refrigerate until completely cool.
Chop mussels and place in bowl. Stir in crème frâiche, chilli, lemon rind and chives. Season with sea salt and freshly ground black pepper. Spoon into witlof leaves and drizzle with olive oil and chilli flakes.
It is important to have the steamed mussels chilled before using, as you don’t want the crème frâiche to soften.
Use sour cream if you can’t get hold of crème frâiche.
Grated lime rind instead of lemon would also taste great.