Recipe: Bouchot Mussels and Vanets

Name: Moules de bouchot et Vanets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1,5 kg de moules de bouchot nettoyées; 1 k de Vanets* mis a tremper par 3 fois minimum(sable); 3 échalotes grises ciselées; ½ litre de vin blanc charentais(si possible); 30 cl de crème liquide(30%); poivre blanc du moulin; un peu de sel; 12feuilles de verveine citronnelle lavées et ciselées + 6 pour la fin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 20 min

Cook 10 min

Total 30 min

Servings 4 serv.

Ingredients for 4 servings

1.5 kg cleaned bouchot mussels
1 kg Vanets* soaked at least 3 times (sand)
3 grey shallots, minced
½ liter Charentais white wine (if possible)
30 cl liquid cream (30%)
freshly ground white pepper
a little salt
12 leaves of lemon verbena washed and minced + 6 for the end

Step-by-step directions

1 Place in your pot white wine, cream, salt, pepper and verbena and cook for 5 minutes.

2 Then add your shellfish, and over high heat cover and let them open (3 to 4 minutes)

3 Then with a skimmer remove your shellfish into a large bowl and let the liquid reduce until it becomes creamy, then add your mussels and Vanets, bring back to a boil, sprinkle with a little minced verbena and serve in the middle of the table.
Of course if you want to be "so chic" you can present them as I do shelled and coated with this cream which has a delicious slightly lemony taste.
*Vanet: A type of mini scallop harvested on the island of Ré and its surroundings: unmatched delicacy and flavor.
You can replace them in season with scallops

Moules de bouchot Vanets Verveine citronnelle