Recipe: Marans Eggs and Bouchot Mussels Charentaise Style

1 In a large container pour sea water or salted water with coarse salt then bring to a boil, place your eggs in it cooking for 9 minutes then refresh.

2 Meanwhile, "drop" your mussels into a saucepan with the shallots, white wine, handful of parsley, cream and ginger powder with a good grind of pepper, let them open well then drain them keeping the juice.

3 Open your eggs in 2 to make small shells keep the yolks aside.

4 Shell your mussels keeping a few beautiful ones for decoration then strain the juice and reduce it by half then add your egg yolks and mix just 5 seconds to combine.

5 In a round oven-safe dish place your egg shells then fill them with the shelled mussels finally pour your sauce over them set to grill position for 3 minutes then serve.
*The best thing about this recipe is that it was certainly prepared with the finest chicken eggs in France.
This chicken is also called "Chicken with Golden Eggs" indeed their color is copper-red.
They are raised in Marans, a commune in Charente Maritime near the Poitevin Marsh.
These eggs are ordered by the greatest tables in France.
To convince you a little more, know that Mrs. De Gaulle ordered some (1 Rooster and 6 Hens) for her poultry yard in Colombey les deux églises because the general adored these eggs.
For more information.
marans.eu//mcf.htm