Family Best Time >> Food

Pot of Bouchot mussels with leeks and thyme flowers


Ingredients:4 people
  • bouchot mussels
    2 litres
  • leek whites
    2
  • onion
    1
  • celery
    1 stalk
  • butter
    3 walnuts
  • dry white wine
    1/2 litre
  • fine languedoc or cognac
    3 tablespoons
  • chervil
    4 beautiful branches
  • chopped shallots
    2
  • flowering thyme
    1 sprig
  • cream
    1 tablespoon
  • salt, ground pepper


Preparation:
  • Preparation time:20 minutes
  • Cooking time:20 minutes


Difficulty:[usr 3]

Trim, scrape and wash mussels.

Peel the onion and celery, and cut them into pieces. In a large pot, put a little butter and add the onion and celery. Brown for 4 to 5 minutes. Pour the mussels into this cooking. Then add the white wine and pepper, cover and bring to a boil. Let cook, stirring occasionally.

As soon as the mussels are opened, they are cooked. Drain them, shell them and pass the cooking juice through a very fine sieve. Put them back to reduce by half. Book.

Slice the white leeks and steam them in a little butter for about 10 minutes.

Meanwhile, sweat the chopped shallots and thyme in butter in a sauté pan, then deglaze with fine Languedoc. Let reduce by 3/4. Then add the mussels and the white leeks, the cream and the reduced mussel juice. Cook for 5 minutes and dress in ramekins.

My advice:La bouchot, because the best, but also the smallest, is uninteresting from May to October; otherwise less fine but bigger and more advantageous donations there is the bouzigues.

Joëlle's point of view:No particular difficulty in making this recipe apart from preparing the mussels, but you can find scraped and trimmed mussels on the market, which I recommend buying for a small extra charge.

Suggested wine:a carbonnieux castle has a very particular effect on this recipe, but very pleasant, otherwise a good bass will suffice.

Pot of Bouchot mussels with leeks and thyme flowers