1 Peel then finely chop the shallot and place it in a Dutch oven with the garlic and add the white wine.
2 Bring the mixture to a boil, then let it reduce on very low heat for 10 minutes.
3 Then add the flat parsley.
4 In a bowl, mix the liquid crème fraîche with the egg yolk using a fork.
5 Quickly rinse the mussels under cold water.
6 Add them to the Dutch oven, also adding the bouquet garni.
7 Season with pepper, stir well, then cover and cook over high heat for 3 to 4 minutes, stirring regularly so that all the mussels open.
8 At the end of cooking, remove the mussels and the bouquet garni.
9 Continue cooking the juice for 2 minutes (still over high heat).
10 Then add the mixture of crème fraîche and egg yolks while vigorously beating the preparation with a whisk, then add the shrimp.
11 Remove immediately from the heat as soon as the cooking liquid foams slightly.
12 Pour this sauce over the mussels, add the shrimp and mix well.
13 Sprinkle the preparation with the mixture of chopped garlic and parsley, and distribute everything into preheated serving plates.
14 Serve very hot.
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