Europe 1 12:37 p.m., 04 December 2021

Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.

Ingredients (for 4 pers.)

1 kg of cleaned bouchot mussels

1 shallot

10 cl of yellow wine

1 large potato

½ leek

1/2 bunch of fresh herbs (parsley, coriander, chives)

The juice of 1 lime

Good quality olive oil

Salt, pepper

Maple syrup 

Chop the shallot and sweat it in a casserole dish with a drizzle of olive oil. Add the bouquet of chopped grass and mix. Then add the mussels and stir vigorously. Deglaze with yellow wine and cover.

Cook for about 1 minute until the mussels open. Remove the shellfish and keep the cooking juices. 

Shell the mussels.

Peel the potato, cut it into large cubes;

slice the leek and sweat everything in the casserole dish with a drizzle of olive oil and a knob of butter.

Hold on low heat for 15 minutes.

Once the potatoes are soft, mix everything.

Add half of the mussels and mix for 2 minutes without interruption (loosen with the cooking juices from the mussels and possibly a little water).

Mix the soup one last time, gradually pouring in olive oil (minimum 15 cl).

Pass the soup through a Chinese or through cheesecloth.

Serve in bowls, salt and pepper, pour a drizzle of maple syrup and a dash of lemon juice and decorate with mussels.