Recipe: Bouchot Mussels in Lemongrass Verbena Cream

Name: Bouchot Mussels in Lemongrass Verbena Cream
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 2.2 lb (1 kg) of Bouchot Mussels well cleaned; 3 gray shallots finely chopped; 1.25 cups (30 cl) of liquid cream 30%; 0.4 cup (10 cl) of Charente white wine; 15 fresh or dried lemongrass verbena leaves; Timut pepper or pepper mill.

By chef patrick Asfaux 4.5/5 (10 reviews) · 🍳 20 made it

Prep 20 min

Cook 15 min

Total 35 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

2.2 lb (1 kg) of Bouchot Mussels well cleaned
3 gray shallots finely chopped
1.25 cups (30 cl) of liquid cream 30%
0.4 cup (10 cl) of Charente white wine
15 fresh or dried lemongrass verbena leaves
Timut pepper or pepper mill.

Step-by-step directions

1 In a large sauté pan or wok pour your shallots, your cream, your white wine, your chopped verbena leaves and pepper generously, reduce by half.

2 Some strain this cream but personally I leave all the ingredients for tasting.

3 Then pour in your mussels and cover, stir until they are well opened and serve in a nice deep dish with the boiling cream on top and a few fresh verbena leaves (if you have any).

Also explore

White Wine Liquid Cream Mussels Bouchot Mussels Lemongrass Verbena Moules Marinières Saltwater fish

Wine Pairing

Muscadet Loire Valley

Explore all French wines ›

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Continue exploring

You enjoyed this recipe of bouchot mussels in lemongrass verbena cream? Discover other recipes of shell, or browse the fishes category. This dish pairs well with Muscadet.

Fishes Shell White Wine Liquid Cream Mussels Bouchot Mussels Lemongrass Verbena Moules Marinières Saltwater fish Muscadet