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.
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.Back to recipes