Difficulty:[usr 2]
Scrape the mussels, trim them, rinse them and drain them. Put them in a pot and let them open over high heat, stirring them from time to time. Decorate them. Book.
Cook the artichokes in salted boiling water, cool. Remove the leaves and the hay (or turn the artichokes uncooked), pass them through a mixer then through a sieve, add the whole egg then the whipping cream, nutmeg, salt and pepper.
In small buttered molds, place 2 molds and fill with the mixture.
Bake in medium oven. 170°C, check setting and keep warm.
Put the shellfish sauce in a saucepan, add the remaining fresh cream then bind in the butter without cooking.
Adjust the seasoning and unmold the small mussels on plates. Then cover them with the shellfish sauce.
The Culinary Ideas of Chef Hubert
