Europe 1 offers you a recipe on Tuesday for cooking bouchot mussels, recognizable by their bluish black shells and their orange-yellow flesh. For this recipe, you only need a few ingredients: mussels, cream, bacon and cider. The more daring can also enjoy a recipe for mussels with Breton curry.
Creamy mussels recipe
Ingredients
- Half a bottle of raw cider
- 2k g bouchot mussels
- 200 grams of bacon
- 3 onions
- 60 g butter
- 25 cl of fresh cream
- 60 g flour
First, pour half the cider into a large casserole dish. Then add the mussels. Cook over high heat until the mussels open.
Next to it, in a saucepan, brown the onions in butter and once they are golden, add the bacon. Then incorporate the flour and stir everything with a whisk. In the saucepan, pour the cooking juices from the mussels and the rest of the cider. Then, let reduce over low heat before incorporating the cream, stirring with a whisk.
When the cream takes a golden color, put the mussels in a dish and cover them with this bacon cream. As a side dish, you can serve fries to your guests.
Where to eat mussels in cream?
If you don't feel like cooking, you can also enjoy mussels and fries with cream in the restaurant. Marion Sauveur, culinary journalist, recommends the bistro Le Petit Bouchot, in Fréhel, in the Côtes d'Armor, which only offers fresh and local products. You can discover bouchot mussels with Breton curry, called the "kari gosse". This spice blend is made up of ginger, turmeric, cloves, red chilli and cinnamon. It was created by a Breton pharmacist, Monsieur Gosse.
Breton curry mussels
At home, you can also treat yourself to a recipe for mussels with Breton curry.
Ingredients
- 2 liters of mussels
- 1 large tablespoon of Breton curry
- 1 glass of white wine
- 10 cl of fresh cream
- 50 g butter
- 1 shallot
- Parsley
Start by melting the butter. Brown the finely chopped shallot. Add the wine and cook for 2 minutes before adding the mussels. Cover and cook for 5 minutes after starting to boil.
Drain the mussels. Filter the juice, cream it and add Breton curry. Reduce on the heat for a few minutes.
Pour in the mussels and enjoy.