Mussels, celeriac, watercress and crispy Serrano ham, with caper and parsley dressing

Serves 4 Starters and mains

Salad 2 4420 Bluer

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Ingredients

  • 275g celeriac, peeled, trimmed and cut into batons
  • 25g butter
  • 4 slices Serrano ham, Jamón de Ternel or Iberian ham
  • 1kg mussels, scrubbed and de-bearded
  • 1tsp Dijon mustard
  • 4tsp white balsamic vinegar
  • 3tbsp extra virgin olive oil
  • bunch organic watercress
  • 1tbsp capers
  • 5g flat-leaf parsley, leaves removed (preferably small ones) and chopped

Method

Put the celeriac in a pan with a large pinch of sea salt and cover with boiling water. Simmer for 5 minutes, lower the heat and cook for a further 4 minutes. Drain when almost soft and put back in the pan with the butter and a splash of water. Cover and cook over a low heat for 3 minutes.

Grill the Serrano ham for 1 minute on each side until it dries a little. Watch closely so that it doesn’t overcook. Cool on a rack until crisp, then tear into wafer-thin pieces and set aside.

Place the mussels in a large pan with a few tablespoons of water and a generous pinch of sea salt and cook over a medium-high heat for 4 minutes, shaking the pan regularly until all the mussels have opened. Put a large colander over a bowl. Tip the mussels into the colander and allow the cooking liquid drain into the bowl. Remove all but a few smaller mussels (reserve for serving) from the shells, then place in a bowl. Discard any that haven’t opened.

Put the mustard and vinegar in a screw-topped jar and shake well. Add the oil and shake well again to emulsify to a creamy dressing.

To serve, divide the celeriac among 4 plates. Add the watercress to the shelled mussels and gently fold in half the dressing, the capers and the parsley. Add

to the celeriac and top with the mussels in the shells and the ham. Dot the rest of the dressing around the plate and dust with freshly ground black pepper.

Salad 2 4420 Bluer

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