Family Best Time >> Food

Marinière with dry Bergerac and celery


Ingredients:4 people
  • mussels
    3 liters
  • thyme
    1 sprig
  • Dry Bergerac
    20 cl
  • celery stalk
    2
  • small tomatoes ( golf style )
    3
  • butter
    20g
  • white pepper


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10 minutes


Scrape the mussels, remove the filaments and rinse them. Wash the tomatoes and celery then cut them into small pieces.

Put the butter in a large casserole dish with the mussels, thyme, celery and tomatoes. Season lightly with pepper and drizzle with white wine. Open the mussels over high heat, shaking the pan to stir them.

Transfer the open shellfish to a deep dish, add the pieces of celery and tomatoes that you have taken from the cooking base using a slotted spoon. Cover and keep warm.

Pass the cooking juice through a sieve, pour it into a saucepan and let it reduce by a third over very high heat.

Place the mussels and small vegetables harmoniously on serving plates and sprinkle them with a little reduced cooking juice.

Serve immediately.

A wine recommended by Chef Hubert:

Château Court Les Mûts 2013

Place called Les Mûts

24240- Razac de Saussignac

05 53 27 92 17

run-the-mutes .com

Marinière with dry Bergerac and celery