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A recipe for 5 people and a cooking time of 10 minutes.
To make it, here is what it will look like your shopping list :
- - 1 pound of mussels from bouchot
- - 10 almonds
- - A few sprigs of persil
- - A few sprigs of chervil
- - Olive oil
- - 400g of shells
- - 1 shallot
In the kitchen have the mussels, cockles and almonds in 3 different containers. Add cold water and a tablespoon of coarse salt, so that the shells are throwing their sand and impurities. Stir well and let stand for 10 minutes. By hand, remove the shellfish from their container and place them in a colander. Return the shells to soak in a clean salt water. If necessary, you can repeat the operation a third and final time. Snip all the herbs and book. Finally, finely chop your shallot.
AROUND LA PLANCHA
Apply a few drops of olive oil on your griddle and wipe with a piece of absorbent paper. Turn on the position 2, on low heat, and wait 5 to 6 minutes. Pour a few drops of oil on the surface and up the power to 6. Do a cooking test by dropping a pan. If the griddle is hot enough, add the rest of the moulds and sprinkle a few drops of olive oil.
Do the same with the shells dropping right next to mussels to monitor the cooking process of each of the shells. Finally, do the same with the almonds. Add the shallots in the mussels so that they brown a little. Stir well, taking care to knock a little between them to facilitate their opening. Mix all the seafood with salt, arrange in a serving dish with the persil and chervil chiseled. It is ready !