Recipe Bouchot Kerloups mussels

To prepare this dish

Ingredient list

Method

3 kg mussels, cleaned
2 shallots, sliced thinly
3 garlic cloves, crushed
fresh thyme
fresh bay leaf
1 stick lemongrass, pounded
0,5 bunch tarragon
0,5 bunch chervil
0,5 bunch parsley
2 sprigs fresh mint
2 tbsp chopped chives
20 cl white wine
15 cl coconut milk
0,4 L Excellence cooking cream 35% fat
200 g caesar’s mushrooms or large button mushrooms, chopped
60 g Elle & Vire all Purpose butter 82% fat
1 tbsp olive oil
6 cabbage leaves, cooked in water and roasted

Elle & Vire products used

Excellence cooking cream 35% fat

Elle & Vire all Purpose butter 82% fat

The recipe,
step by step

1. 1

   Method

   Sweat the shallots, garlic, thyme and bay leaf in the butter in a thick casserole. Add the mussels, pour on the white wine, cook gently until they open. Drain the mussels and reduce the bouilllon by 1/4. Add fresh herbs, lemongrass, coconut milk and cream. Cook until the texture becomes creamy; filter, add the mushrooms, cook (5 minutes), add fresh ginger. Pour this cream over the mussels. Infuse for 10 minutes (keep warm, do not boil).

2. 2

   Presentation

   Place the roasted leaves of cabbage in the center of 6 flat plates, spread over all the mussels and top with mushrooms in hot sauce. A few lettuce shoots or fresh herbs can decorate the plates.

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A few words about the author…

Pierre Gagnaire

Pierre Gagnaire est un alchimiste du goût et un créateur culinaire de talent dont la cuisine ne cesse d'étonner les gourmets du monde entier. A soixante et trois an, le chef aux trois étoiles continue de prendre des risques à la création de chaque plat, dans les 14 restaurants qu'il possède et dirige comme un chef d'orchestre, à Paris, Londres, Tokyo, Hong-Kong et Las Vegas.