Prep
20 min
Cook
10 min
Total
30 min
Servings
2 serv.
In 1885, many families settled in the Pluay harbor to raise the first mussel farms from Bouchots, which is how they earned the name Boucholeurs.
Ingredients for 2 servings
- 10.5 oz (300 g) Bouchot mussels (or Corde mussels), well cleaned
- 1 splash of regional white wine
- 1 tablespoon of cream
- 1 shallot, finely chopped
- 1 pinch of turmeric
- 4 farm eggs, lightly beaten for omelette
- Fine sea salt
- A bit of chopped chives (or green spring onion or garlic shoots)
- 1 good piece of farmhouse butter, semi-salted
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.