Mussels Éclade Recipe
Michelin starred chef Pascal Aussignac shares his simple take on mussels éclade, a classic dish
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Cooking tools:
- Grill
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Tongs
- Colander
- Pot
- Serving platter
Ingredients
- 1000g of mussels, cleaned
- 250g of pine needles, fresh, washed
- 1 garlic clove, large, thinly sliced (optional)
- 16 asparagus spears
- 50g of olive oil, or butter
- salt
- 10 small shallots, peeled
- 150g of butter
- 200g of pine needles, fresh, washed
- water
- pepper
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