Recipe: Rope Mussels, Garlic and Parsley Shrimp

1- Peel then finely chop the shallot and place it in a Dutch oven with the garlic and add the white wine.

2- Bring the mixture to a boil, then let it reduce on very low heat for 10 minutes.

3- Then add the flat parsley.

4- In a bowl, mix the liquid crème fraîche with the egg yolk using a fork.

5- Quickly rinse the mussels under cold water.

6- Add them to the Dutch oven, also adding the bouquet garni.

7- Season with pepper, stir well, then cover and cook over high heat for 3 to 4 minutes, stirring regularly so that all the mussels open.

8- At the end of cooking, remove the mussels and the bouquet garni.

9- Continue cooking the juice for 2 minutes (still over high heat).

10- Then add the mixture of crème fraîche and egg yolks while vigorously beating the preparation with a whisk, then add the shrimp.

11- Remove immediately from the heat as soon as the cooking liquid foams slightly.

12- Pour this sauce over the mussels, add the shrimp and mix well.

13- Sprinkle the preparation with the mixture of chopped garlic and parsley, and distribute everything into preheated serving plates.

14- Serve very hot.