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Forester-style mussels: the delicious recipe


Here is an original mold recipe where the sea and the vegetable garden, herbs and mushrooms are even.

Ingredients for 4 persons :

  • 2 kg of mussels
  • 1 onion
  • 2 shallots
  • 100 g button mushrooms
  • 1 stalk of celery
  • 1/2 carrot
  • 5 cl of dry white wine
  • 1 tbsp. parsley
  • 1 tbsp. chervil
  • 1 tbsp. tarragon
  • 10 cl of fresh cream (30% fat)
  • 25 g Guérande salt butter
  • Pepper

Read also: all our recipes with mussels

Forester-style vegetable mussels

- Peel and wash the vegetables and herbs.

- Cut the carrot and celery into small cubes.

- Chop the onion and shallots.

- Slice the button mushrooms.

- Scrape and wash the mussels.

- Melt the butter in a Dutch oven, sweat the onion and shallots for 3 min.

  • Add the carrot and celery. Cook 2 to 3 minutes, then the mushrooms.
  • Cook for another 4 to 5 minutes. Drizzle with wine, add the mussels.
  • Pepper. Cover and cook over low heat until they open, stirring regularly.
  • Place them in a salad bowl covered with aluminum foil.
  • Reduce the cooking juices by half, add the crème fraîche. Reduce again until a smooth consistency is achieved.
  • Add the mussels. Mix them to coat them with the sauce and sprinkle with herbs.

Serve hot on a deep plate.

Recipe: CIDIL, Photo: C. Herlédan

Read also: all our recipes with mussels

Video: Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon u0026 Wine Broth (October 2020).