Potatoes and Mussels with Mango Chutney
- 1 Mango
- ½ teaspoon grated ginger
- 1 tablespoon honey
- 2 tablespoons Red wine vinegar
- 1 generous pinch Curry
- 1 potato
- 16 mussels
- 50 milliliters white wine
- 100 grams green Beans
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon White vinegar
- 1 teaspoon Lemon honey
- 4 tablespoons Vegetable broth
For the dressing, mix all ingredients and season with salt to taste. Divide the dressing among 3 bowls.
Peel potatoes, dice and simmer for about 15 minutes in salted water.
Remove from heat, drain and leave to marinate in dressing.
Rinse beans and cut diagonally into about 3 cm (approximately 1-inch) long pieces. Boil for about 6 minutes in boiling salted water, drain and leave to marinate in dressing.
Boil white wine mixed with about 100 ml (approximately 1/3 to 1/2 cup) of water. Add rinsed, closed mussels, cover and simmer for about 5 minutes on low heat. Once shells have opened, remove mussels, remove from shells and leave to marinate in the dressing. Discard any unopened mussels.
For the mango chutney, peel mango, remove core and cut flesh into small cubes. In a pan, slightly caramelize honey, then deglaze with vinegar and a little water, then stir in diced mango. Add ginger and curry and let simmer for about 10 minutes. Remove from heat and let cool.
To serve, layer potatoes, mussels and beans into small glasses in successive layers. Top with mango chutney and serve.