Recipe: My Omelette Boucholeur Style

Name: My Omelette Boucholeur Style
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g de moules de Bouchots (ou de Cordes) bien nettoyées; 1 trait de vin blanc régional; 1 cuillère à soupe de crème; 1 échalote ciselée; 1 pointe de curcuma; 4 œufs fermiers juste battus en omelette; Sel fin de mer; Un peu de ciboulette hachée (ou vert de petits oignons ou d'aillets); 1 bon morceau de beurre fermier demi-sel

By chef patrick Asfaux Fishes

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.

Recette My Omelette Boucholeur Style - Chef Patrick Asfaux — Photo: chef Patrick Asfaux

Ingredients for 2 servings

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

Step-by-step directions

1 In a casserole dish, place your mussels with the shallots, cream, white wine and one teaspoon of turmeric, and let them open.

2 Drain them and strain the liquid through a fine sieve, then reduce it by half. Shell your mussels, place them in this reduced liquid, sprinkle with your herbs, then turn off the heat and cover.

3 When you're ready to serve, melt a good piece of butter in a pan, then pour in your eggs, stirring them gently. When the omelette starts to set, arrange your mussels on top and fold it in half. There you have it, you can now enjoy your Boucholeur omelette.