Shell fish and fish

Mussel and winkle parcels with cider emulsion

Ingredients:
- 8 buckwheat pancakes
- 500 g mussels
- 500 g winkles
- 20 cl cider
- 2 shallots
- 1 bunch leeks
- 1 carrot
- salt, pepper, thyme, bay leaf
- 75 cl white wine
- 1 sprig chervil

   Recipe:
1 - Wash the winkles, cook them for 3 minutes in boiling salted water.      Add the thyme and bay leaf, strain and remove from shells.
2 - Clean and wash the mussels, cook them in wine and chopped      shallots in a covered pot for 5 minutes.
     Remove them from their shells.
3 - Slice the leeks and carrots into a fine julienne, sweat in a few      knobs of butter.
4 - Slice the leeks and carrots into a fine julienne, sweat in a few knobs      of butter.
5 - Open the pancakes up, add the julienne in the middle, sprinkle a few      winkles and mussels over them, close the pancakes at the top, using      a wooden skewer.
6 - Heat the oven to 200°C, bake the parcels for 5 minutes.

Setting out:
Place the pancake in the middle of the plate, drizzle the cider sauce around it. Decorate with the remaining mussels, winkles and sprigs of chervil.

Serving suggestions: White wine Petit Chablis


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