Ingredients
For 8 people
Bouchot mussels
- 4 kg bouchot mussels
- 750 g white wine
- 3 chopped shallots
- 1 branch of thyme
- 1 bay leaf
- 10 g butter
Traditional-style curried mouclade sauce
- 250 g Echiré thick cream
- Juice of 1 lemon
- 1 tbsp. curry powder
- 1 tbsp. curcuma powder
- 100 g butter
- 90 g flour
Preparation of the recipe
Cooking the mussels
Sweat the shallots with 10 g of butter in a covered casserole. Add the thyme, bay leaf and white wine. Bring to the boil, then add the mussels and cover. Cook until all the mussels are fully-opened. Drain and save the cooking juice, filter it with a strainer into another casserole.
The mouclade sauce
Make a white roux in a casserole by stirring the butter and flour and cooking on low heat. Leave to cool. Infuse the cream, curry, curcuma and lemon juice at ambient temperature. Pour the mussel juice over the roux, leave to cook until it thickens. Add the infused cream, then pour through a conical muslin strainer.
Finishing off and presentation
Shell the mussels but keep the half-shell where the mollusc is attached, line them up in a flat sauté dish (made of copper if possible) and cover with the boiling sauce. Serve immediately.
Défenseur de la pêche durable et de « l’anti-gaspillage » Christopher Coutanceau s’attèle chaque jour dans son restaurant auréolé de trois prestigieuses étoiles Michelin à sublimer dans l’assiette les produits que lui offre l’océan. Prix de la Gastronomie Durable, décerné pour la première fois par le Guide Michelin en 2019.
