Mussels on the half-shell topped with seaweed-flaked cream | A WAVE OF FLAVOURS

Name: Mussels on the half-shell topped with seaweed-flaked cream | A WAVE OF FLAVOURS
Ingredients: 24 blue mussels; 60 ml (¼ cup) white wine; 1 large clove of garlic, chopped; 30 ml (2 Tbsp) lemon or orange zest; 30 ml (2 Tbsp) parsley, chopped; 10 ml (2 tsp) peppercorns; 60 ml (¼ cup) each of the following vegetables, finely chopped: onion, fennel, carrot and celery; 30 ml (2 Tbsp) olive oil; 15 ml (1 Tbsp) white wine vinegar; 15 ml (1 Tbsp) Dijon-type mustard; 60 ml (¼ cup) heavy cream (35%); 5 ml (1 tsp) seaweed flakes (dulse, nori, etc.); Fleur de sel to taste

deleaualabouche.ca

Par le Chef Yannick Ouellet, issue de “Vins et Gastronomie Fourchette bleue 2021”.

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Ingredients

24 blue mussels
60 ml (¼ cup) white wine
1 large clove of garlic, chopped
30 ml (2 Tbsp) lemon or orange zest
30 ml (2 Tbsp) parsley, chopped
10 ml (2 tsp) peppercorns
60 ml (¼ cup) each of the following vegetables, finely chopped: onion, fennel, carrot and celery
30 ml (2 Tbsp) olive oil
15 ml (1 Tbsp) white wine vinegar
15 ml (1 Tbsp) Dijon-type mustard
60 ml (¼ cup) heavy cream (35%)
5 ml (1 tsp) seaweed flakes (dulse, nori, etc.)
Fleur de sel to taste