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chef patrick Asfaux4.4/5
(14reviews)
· 🍳 28 made it
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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.
You enjoyed this recipe of bouchot mussels in nasturtium sauce?
Discover other recipes of mussels, or browse the fishes category. This dish pairs well with Muscadet.
Bouchot Mussels in Nasturtium Sauce4.4/5
(14reviews)
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Bouchot Mussels in Nasturtium Sauce
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3. Tap Add at the top right.
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