Yukon potato quenelle with a mussel and pea broth Recipe

Ingredients

• Potato quenelles:
• 1¼ lb yukon potatoes cut into 1 ½” cubes with skins on (flavor-flavor)
• 1 tsp tumeric
• 2 tsp sea salt
• 1 oz sunflower oil
• 4 green onions chopped fine
• 2 indian green chilies chopped fine
• 1 ½ tsp cumin seed
• 1 tsp mango powder (amchur)
• 2 oz unsalted butter
• Mussels:
• 2 lb mussels
• 2 tbsp shallots minced
• 1 tbsp ginger minced
• 3 garlic buds minced
• ½ cup fresh peas or diced sugar snap peas
• 2 oz water
• 4 oz dry white wine

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