Summer in Brittany means the opening of the season of the famous bouchot mussels from the Mont-Saint-Michel bay, bred close to home! Their PDO (Protected Designation of Origin) guarantees their origin, their meat content, their controls before marketing and their traceability. So why deprive yourself of a nice pot of freshly cooked mussels and their iodized scent! A healthy and delicious dish that reminds us of sweet summer evenings spent at the table under the last rays of sunshine... For this new recipe, we share with you our favorite version: the one of the mussels marinières, ideal to keep their authenticity and to savor their generous orange-yellow flesh. To be enjoyed, of course, with homemade potato French fries!
Ingredients for 4 persons :
- Approximately 3kg of AOP mussels from the Bay of Mont-Saint-Michel (about 700g per person)
- 1 white onion
- 2 shallots
- 75g of semi-salted butter
- 20cl of dry white wine
- 1 nice branch of thyme
- 2 bay leaves
- A small bunch of parsley
1. Clean the mussels well in cold water, using a brush if necessary.
2. Soak them for a few seconds in a large bowl of cold water: if any mussels float, discard them.
3. Peel and finely chop the onion and shallots. Chop the parsley.
4. In a large pot, melt the butter, then add the chopped shallots and onion. Sauté for a few minutes over low heat until translucent (not browned).
5. Throw the mussels into the pot, then add the white wine, thyme, bay leaf and chopped parsley.
6. Cook over medium heat for a few minutes. Be sure to shake the pot regularly and stir the mussels well with a wooden spoon so that they are all cooked.
7. The mussels are cooked when they are opened.
Enjoy your meal!
Add 2 stalks of celery cut into fine pieces when cooking
Mussels should be eaten fresh, the same day they are purchased at the fishmonger's, or the next day at the latest. Mussels with broken shells? Put them aside immediately! You can speed up the cooking process by covering the pot with a lid (always making sure to stir the mussels from time to time). Once cooked, there may be a few unopened mussels left: don't force them open and throw them away.