Recipe: Bouchot Mussels in Nasturtium Sauce

Name: Moules de bouchot en marinière de capucines
Prep time: 25 min
Cook time: 10 min
Total time: 95 min
Yield: 3 portions
Ingredients: 1 kg de moules de bouchot(de l'Aiguillon si vous trouvez); 3 petits oignons nouveaux émincés avec le vert; une belle branche de thym citron; 20 cl de vin blanc local (ile de Ré ou Pisotte blanc); 10 cl de crème liquide30%; 12 feuilles de capucine juste passées a l'eau et émincées; une pointe de sel et un bon tour de moulin .

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

Prep 25 min

Cook 10 min

Rest 1h

Total 1h35

Servings 3 serv.

Ingredients for 3 servings

1 kg 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 of local white wine (Île de Ré or Pisotte blanc)
10 cl 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.

Cuisson magrets Moules marinières