Cook the mussels and remove them from their shells. Chop 2 leeks, (the white part only), 1 carrot, 1 celery, 1 fennel, 2 cloves of garlic, 2 shallots, some parsley and fry them gently in oil for 10 mn. Put the vegetables through the blender then incorporate the mussels, 10 cl of fresh cream and 2 egg yolks. Heat again, stir and serve immediately.
Cream of mussels with vegetables
Atlantic -
Mussel-farming - Oyster-farming - Fishing
Atlantic -
Mussel-farming - Oyster-farming - Fishing
Mussels and bacon
In a stew-pot, fry 150 g of smoked bacon with butter, 3 chopped
shallots and 2 crushed cloves of garlic. Add 30 cl of white wine.
Bring to the boil and add the mussels. Stir. Once the mussels are
open, cover with a lid. Remove the mussels and bring the stock to
the boil. Pour it over the mussels and serve immediately.
Mussel flan
Bring to the boil 1 glass of white wine, 2 shallots, 2 crushed cloves of garlic, some chopped parsley and pepper. Cook the mussels in this stock. When they are open remove them from their shells and reduce the stock by half. After cooling off, add the mussels and put in small individual buttered dishes. Heat in a bain-marie in the oven for 1 hour. Serve hot.
Cook the mussels. Place them in a casserole with 4 crushed cloves of garlic, a glass of breadcrumbs soaked in milk, some chopped parsley and 150 g of butter. Cook for 5 mn stirring all the time. Add half a lemon's juice and pepper. Sprinkle with flour and pour the mussel stock. Cook for 5 mn, incorporate an egg yolk and serve immediately.
Mouclade Aiguillonnaise (Mussel stew)
Mussel stew with Cognac
In a high-sided frying pan fry gently some butter, 1 onion, 2 chopped
shallots and 2 potatoes. Add 2 crushed tomatoes, thyme, bay leaves,
tarragon and pepper. Cook for 10 mn. Incorporate a roux, add 25 cl
of dry white wine and the mussel stock. Simmer for half an hour, then
add half a glass of cognac, some chopped parsley and the cooked
mussels. Cook gently for another 5 mn.
Ham and mussel kebab
Cook the mussels and remove them from their shells. Put them on
skewers with large cubes of Vendée ham and chunks of courgettes.
Dip the brochettes first in beaten egg then in breadcrumbs. Add
pepper and fry in butter. Sprinkle with lemon juice and serve.
