Moules à la crème 2.0

Jarvis Scott | 1/27/23

for 2 persons

Preparation time: 30 min

Cooking time: 1 h 10

500 g mussels
50 cl cream
15 g ginger
15 g lemongrass
10 g curry paste
10 g combava leaves
2 shallots
1 fennel
1 bunch tarragon
20 cl neutral oil
15 g smoked herring
10 g sugar
2 cl white vinegar

Dressing

Tagetes sprouts

1 - Steam the mussels: place in a basket over a pan of boiling water for 6 to 10 min.

2 - Prepare the sauce: sweat the shallots, add the minced ginger and lemongrass, moisten with the cream, add the curry paste and combava leaves. Simmer for 45 min, then strain.

3 - Make the fennel pickles : cut ½ fennel into brunoise, cover with a mixture of water (30 cl), sugar and vinegar previously brought to the boil.

4 - Prepare the fennel salad: finely slice the other part of the fennel using a mandolin.

5 - Cut the smokedherring into small pieces.

6 - For the tarragon oil: heat the neutral oil to 50°C and add the tarragon, strain through tork paper or a coffee filter.

7 - To serve: mix the mussels, pickles and herring. Serve in the middle of a soup plate, pour the sauce all around, then the tarragon oil. Place the fennel salad on top of the mussels, then garnish with tagetes sprouts.

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