Recipe: Cream of Bouchot mussels with parsley and hollyhocks

Name: Crème de bouchot persil simple et trémières
Prep time: 45 min
Cook time: 20 min
Total time: 125 min
Yield: 4 portions
Ingredients: 1 kg de moules de Bouchot bien nettoyées12 cl de vin blanc sec de bonne qualité2 échalotes ciselées (grises si possible)1 petite botte de persil simple (de jardin )10 pétales de Roses Trémières* juste passées a l'eau et ciselées finement30 cl de crème liquide(30%)sel fin et poivre du moulin1 cuiller a soupe de fécule mélangée dans un peu de lait froid.

By chef patrick ★ ★ ★ ★ ★ 4.1/5 (12 reviews) Starters

Prep 45 min

Cook 20 min

Rest 1h

Total 2h05

Servings 4 serv.

Ingredients for 4 servings

1 kg of well-cleaned Bouchot mussels
12 cl of good quality dry white wine
2 shallots, finely sliced (gray if possible)
1 small bunch of flat parsley (from the garden)
10 hollyhock petals* just rinsed with water and finely chopped
30 cl of liquid cream (30%)
fine salt and freshly ground pepper
1 tablespoon of cornstarch mixed in a little cold milk

Step-by-step directions

1- Take a large pot, add your mussels, shallots, white wine and give a good grind of pepper, cover and let cook until all the mussels are open.

2- Then drain them, reserving the juice and put it back in your pot with your cream, let reduce by half.

3- Shell your mussels, keeping a few shells (for decoration)

4- Pour your cornstarch into your juice then add the bunch of parsley, bring to a boil then blend everything.

5- Then add your sliced hollyhock petals.

6- Arrange your mussels in 4 hot deep plates and pour your hot cream over them.
* In hollyhocks everything is good from the root to the stem and the magnificent petals which bring on their own a slightly tart flavor that I really like.

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