Bouchot mussels with cream: the recipe from Les Castels La Garangeoire campsite
Something so simple to put together at your camping site once you’ve retuned from the market !
Ingredients for 4 people:
- 4 litres washed and scrubbed mussels
- 40 gr of butter
- 1 shallot
- 1 clove of garlic
- 1 glass of white wine (Brem or Muscadet)
- 1 glass of Cognac
- 1 coffee spoon of flour
- 1 bowl of mussel juice
- 1/2 coffee spoon of curry
- 1 egg yolk
- 2 coffee spoons of crème fraiche
- 1/2 lemon
Heat a casserole on a lively fire, brown a knob of butter, add shallots, chopped garlic, mussels and white wine. As soon as the mussels open, add the cognac, flambé and cover .Drain the mussels, reserving the liquid, once they have opened, throw away the mussels which haven’t !
Reserve the liquid when straining the mussels.
Make a roux with 25 gr of butter and 25 gr of flour. Add some of the mussel liquid, blend with a whisk and allow to boil with 1/2 coffee spoon of curry. Salt, pepper. Cook for 10 minutes over a low heat.
Remove from the heat, slightly cool and add the egg yolk with the crème fraiche, juice of half a lemon and chopped parsley.
Drizzle over the mussels, warm over a brisk heat without boiling and serve immediately !
Enjoy your meal