Recipe: Conchiglioni in Boucheleur Style

Name: Les conchiglioni en mode boucheleurs
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 4 portions
Ingredients: 12 Conchiglioni artisanales; 500 g de moules de Bouchot propres et grattées; 1 petit poivron vert évidé et taillé en mirepoix; 1 petite courgette taillée de même; 1 oignon nouveau émincé; 1 petite tomate évidée et taillée de même; 2 gousses d'ail dégermées et hachées; un peu de piment d'Espelette; pour la cuisson des moules 10 cl de vin blanc sec; poivre du moulin et thym citron.; 15 cl de crème liquide entière 30%; Huile d'olives; parmesan fraîchement haché

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.2/5 (12 reviews) Fishes

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

Servings 4 serv.

Ingredients for 4 servings

12 Artisanal Conchiglioni
500 g of clean and scraped Bouchot mussels
1 small green bell pepper, cored and diced into mirepoix
1 small zucchini, diced the same way
1 small spring onion, sliced
1 small tomato, cored and diced the same way
2 cloves garlic, degermed and chopped
a pinch of Espelette pepper
for cooking the mussels 10 cl of dry white wine
freshly ground pepper and lemon thyme
15 cl of whole liquid cream 30%
Olive oil
freshly grated Parmesan

Step-by-step directions

1 Cook your pasta in salted water for 12 minutes, then drain and cover with a damp cloth.

2 In the same saucepan, add your mussels, pepper, white wine, cover and bring to a boil. When the mussels open, drain them through a strainer into a bowl.

3 Return to the same saucepan, add a good splash of olive oil, then add your vegetables, salt, pepper with a pinch of Espelette pepper and gently sweat for 10 minutes.

4 Then add the cream and the mussel cooking liquid and continue to cook for 10 minutes.

5 Shell your mussels (keeping a few whole for decoration)

6 Add the mussels and conchiglioni to your mixture and just bring to a boil, then on 4 hot plates arrange 3 in a star pattern and quickly fill them with a spoon using the mixture mixed with mussels and sprinkle with freshly grated Parmesan.
*The Boucheleurs are the people who take care of the Bouchots in the regions of this type of Mussels.

Foie gras chaud Cuisine basque