Ingredients for 4 servings

  • 1 liter of bouchot mussels just opened and shelled
  • 1 eggplant peeled and cut into small dice
  • 1 zucchini cut the same way
  • 1 peeled onion and cut the same way
  • 1 green and red bell pepper cut the same way
  • 1 blanched tomato and cut the same way
  • 2 garlic cloves deodorized, crushed and chopped
  • 2 small Jerusalem artichokes peeled and cut the same way
  • 1 rutabaga peeled and cut the same way
  • 1 preserved lemon with pulp removed and cut into small dice
  • 1 jar of 400 g cooked Soissons beans
  • 1 spoon of good tomato paste
  • A little lemon thyme and 1 bay leaf
  • 1 tablespoon of ras el hanout