Recipe: Bouchot Mussels in Lemongrass Verbena Cream

Name: Moules de bouchot en crème de verveine citronnelle
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Yield: 4 portions
Ingredients: 1 kg de Moules de Bouchot bien nettoyées3 échalotes grises finement ciselées30 cl de crème liquide 30%10 cl de vin blanc charentais15 feuilles de Verveine citronnelle fraîches ou séchéespoivre de Timut ou moulin a poivre.

By chef patrick ★ ★ ★ ★ ★ 4.5/5 (10 reviews) Fishes

Prep 20 min

Cook 15 min

Rest 1h

Total 1h35

Servings 4 serv.

Ingredients for 4 servings

1 kg of Bouchot Mussels well cleaned
3 gray shallots finely chopped
30 cl of liquid cream 30%
10 cl of Charente white wine
15 fresh or dried lemongrass verbena leaves
Timut pepper or pepper mill.

Step-by-step directions

1- In a large sauté pan or wok pour your shallots, your cream, your white wine, your chopped verbena leaves and pepper generously, reduce by half.

2- Some strain this cream but personally I leave all the ingredients for tasting.

3- Then pour in your mussels and cover, stir until they are well opened and serve in a nice deep dish with the boiling cream on top and a few fresh verbena leaves (if you have any).

Boeuf haché Sauce au vin blanc