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Bouchot mussels with cream: the recipe from Les Castels La Garangeoire campsite

Seafood and the Pays de la Loire, go hand in hand. Mussels are simple to prepare and so delicious a real buzz for the taste buds. Les Castels La Garangeoire campsite suggests the recipe for Moules Bouchot  a la creme which can be prepared in no time at all !

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
  • Parsley
  • Salt-and-pepper

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


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