Shell fish and fish

Mussel fricassee à la Brouagine

Ingredients:
- 3 kg mussels
- 1 onion
- 1 leek
- 1 head of garlic
- 25 cl white wine
200 g small bread croutons
- 150 g clarified butter
- Mignonette pepper

Recipe:
1 - Open the mussels in a saucepan where you will have previously fried onion and sliced leeks, 4 garlic cloves in butter and added the white wine and mignonette pepper. As soon as the mussels are open, remove them.
2 - Discard one out of two shells. Filter the cooking juices.
3 - Fry the small croutons in clarified butter until golden. Keep them warm.
4 - Put the mussels into a deep frying pan.
5 - Add two glasses of filtered cooking juices and reduce until evaporated. Add the remaining chopped garlic and parsley.
Cook for 2 minutes.
6 - Serve very hot with the golden croutons.

Serving suggestions: White wine Bourgogne Chardonnay

back recipes-cooking