Recipe: Bouchot Mussels in Nasturtium Sauce

Name: Bouchot Mussels in Nasturtium Sauce
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 3 servings
Ingredients: 1 kg (2.2 lb) of bouchot mussels (from Aiguillon if you can find them); 3 small spring onions, sliced with the green parts; one beautiful branch of lemon thyme; 20 cl (0.8 cup) of local white wine (Île de Ré or Pisotte blanc); 10 cl (0.4 cup) of liquid cream 30%; 12 nasturtium leaves just rinsed and sliced; a pinch of salt and a good turn of the mill

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (14 reviews) Fishes

Prep 25 min

Cook 10 min

Total 35 min

Servings 3 serv.

Ingredients for 3 servings

1 kg (2.2 lb) of bouchot mussels (from Aiguillon if you can find them)
3 small spring onions, sliced with the green parts
one beautiful branch of lemon thyme
20 cl (0.8 cup) of local white wine (Île de Ré or Pisotte blanc)
10 cl (0.4 cup) of liquid cream 30%
12 nasturtium leaves just rinsed and sliced
a pinch of salt and a good turn of the mill

Step-by-step directions

1 In a large pot, pour the white wine, onions, and cream. Salt lightly and pepper. Bring to a boil and let cook for 5 minutes.

2 Then add your mussels and let them open. Once they have opened, add your sliced nasturtium leaves.

3 With a skimmer, drain your mussels into another pot and cover. Meanwhile, reduce the cooking liquid by half, then pour it boiling over your mussels.
Serve with small new potatoes from Ré for example
The nasturtium leaves that I love bring a peppery note that pairs beautifully with the sweetness of the mussel flavor.

Crème Moules Moules de bouchot Marinière Île de ré Moules marinières