Recipe: Bouchot Mussels in Market Garden Style

1 In your squash, remove the ends then cut lengthwise 4 small equal barrels of 5 to 6cm, hollow them out 3/4 of the way, salt, pepper and set aside.

2 In a large pot, pour mussels, white wine, cream and herbs and give a good turn of the pepper mill.

3 Open the mussels, drain them, and bring the juice back to a boil then cook your carrots with the flesh you removed from your small barrels for 6 to 7 minutes, then drain them and strain the juice.

4 Preheat the oven to 160°

5 In an oven-safe dish place your 4 shells, with the small pieces at the bottom, shell the mussels and push them up high.

6 In a salad bowl pour the remaining juice, add a little turmeric and the 2 beaten eggs, mix then distribute this into the 4 shells.

7 Cook 20 minutes in the middle of the oven

8 Before serving, pan-fry your young carrots in a little salted butter and serve very hot.