For ➍1.5 kg moules de bouchot*
1.5 shallot
½ clove garlic
½ bouquet garni
15 cl Pineau des Charentes**
30 g butter
3.5 g curry powder (or curry paste)
½ egg yolk
65 g double cream
½ bush flat parsley
Remove the threads between the mussels, then wash in two baths of cold salted water. Keep them cold.
Wash and pluck the parsley, then chop finely.
Peel and chop the shallots. Crush the garlic with the palm of the hand.
Melt the butter in a casserole. Add the shallots, the crushed garlic clove and bouquet garni. Once the shallots are translucent, add the Pineau.
Put the mussels in the pot, cover and increase heat. Then cook for 2 m. Stop cooking from the time the mussels are open.
Filter the mussel juice, add curry and reduce by ⅓. Arrange the mussels in their lower shells in a baking dish.
Preheat the oven to 200°C.
Mix the egg yolks and cream. Mix with the mussel juice without bringing it to a boil. Add chopped parsley and adjust the seasoning.
Pour over the mussels, then bake at 200°C for 4 m.
Serve immediately.
Wash and pluck the parsley, then chop finely.
Peel and chop the shallots. Crush the garlic with the palm of the hand.
Melt the butter in a casserole. Add the shallots, the crushed garlic clove and bouquet garni. Once the shallots are translucent, add the Pineau.
Put the mussels in the pot, cover and increase heat. Then cook for 2 m. Stop cooking from the time the mussels are open.
Filter the mussel juice, add curry and reduce by ⅓. Arrange the mussels in their lower shells in a baking dish.
Preheat the oven to 200°C.
Mix the egg yolks and cream. Mix with the mussel juice without bringing it to a boil. Add chopped parsley and adjust the seasoning.
Pour over the mussels, then bake at 200°C for 4 m.
Serve immediately.
*Use North Sea mussels instead.
*Use white wine instead.
