January King cabbage with mussels and cockles

Preparation time

Cooking time
10 to 30 mins

Serves 2

By Nigel Haworth
From Saturday Kitchen


For the green powder

  • 200g/7oz soft herbs, such as chervil, basil and parsley

For the shellfish

  • 200g/7oz mussels
  • 200g/7oz cockles
  • 1 tsp olive oil
  • 1 garlic clove, chopped
  • 100ml/3½fl oz white wine
  • 1 tbsp chopped fresh parsley

For the mussel butter

  • 30g/1oz unsalted butter, softened
  • small handful watercress, blanched, refreshed and chopped
  • small pinch curry powder
  • 2g fresh fennel, finely chopped
  • squeeze lemon juice
  • pinch sea salt

For the mussel sauce

  • 50g/1¾oz crème fraîche
  • 1 lime, juice only
  • 1 tbsp chopped chives
  • 1 tbsp chopped fresh chervil

For the cabbage

  • ½ January King cabbage
  • 50g/1¾oz chicken fat
  • squeeze lemon juice
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