Recipe: Veal with Mussels and Mushrooms

Name: Veal with Mussels and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 litre (1.1 qt) of cleaned Bouchot mussels; 150 g (5.25 oz) of veal fillet cut into small cubes; 200 g (7 oz) of button mushrooms cleaned and cut into small quarters; 40 cl (1.7 cups) of white Bordeaux; 2 shallots minced; parsley; 20 g (0.7 oz) of salted butter; 30 cl (1.25 cups) of liquid cream (30%); salt and ground pepper; 1 teaspoon of turmeric (Madagascar preferably).

By chef patrick Asfaux 4/5 (6 reviews) · 🍳 12 made it

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

1 litre (1.1 qt) of cleaned Bouchot mussels
150 g (5.25 oz) of veal fillet cut into small cubes
200 g (7 oz) of button mushrooms cleaned and cut into small quarters
40 cl (1.7 cups) of white Bordeaux
2 shallots minced
parsley
20 g (0.7 oz) of salted butter
30 cl (1.25 cups) of liquid cream (30%)
salt and ground pepper
1 teaspoon of turmeric (Madagascar preferably).

Step-by-step directions

1 Cook the mussels sailor style:
a) Pour your mussels into a saucepan with white wine, cream, shallots, salt and pepper.
b) When the mussels open, drain them while keeping the cooking liquid in a bowl.

2 Put the saucepan back on the heat, melt the butter, add your veal cubes and mushrooms, salt and pepper, sweat for 5 minutes then add the mussel cooking liquid for 10 minutes of cooking.

3 Meanwhile, remove the mussels from their shells and set aside.

4 Drain your veal cubes and mushrooms then reduce your cooking liquid until it has a creamy appearance, then taste and season, add your teaspoon of turmeric as well as all your ingredients, bring to a boil and serve on very hot plates with buttered pasta for example.