Recipe: Veal with Mussels and Mushrooms

Name: Veau aux moules et champignons
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 litre de moules de Bouchot nettoyées150 g de filet de veau coupé en petits dés200 g de champignons de Paris nettoyés et taillés en petits quartiers40 cl de bordeaux blanc2 échalotes ciseléespersil simple20 g de beurre 1/2sel30 cl de crème liquide (30%)sel et poivre du moulin1 cuiller a café de curcuma(Madagascar de préférence).

By chef patrick ★ ★ ★ ★ ★ 4/5 (6 reviews) Meat

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

1 litre of cleaned Bouchot mussels
150 g of veal fillet cut into small cubes
200 g of button mushrooms cleaned and cut into small quarters
40 cl of white Bordeaux
2 shallots minced
parsley
20 g of salted butter
30 cl 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.

Veau Curcuma Moules de bouchot