Mussels marinière revisited

2/9/24, 8:30 AM

How about mussels marinière with a twist this Sunday? Discover seaside chefs Alexia Chaumont and Florentin Vasseur's interpretation of this classic recipe.

This recipe by Alexia Chaumont and Florentin Vasseur, chefs at Accalmie restaurant in La Tranche-sur-Mer, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it as easy as possible.

Serves 4
Preparation time: 55 min.
Cooking time: 1 h 30
Resting time: 12 h

Ingredients forAlexia Chaumont and Florentin Vasseur 'srevisited mussels marinière

550 g mussels
1 shallot
1 sprig parsley
10 cl pineau des Charentes
10 g butter

For the pommes anna

300 g potatoes
25 g butter

For the potato tuile

20 g flour
10 g powdered sugar
30 g Anna apples
1 egg white

For the shallot chutney

200 g shallots
2 cl pineau des Charentes
10 g butter
10 g sugar

For the mussel cream

150 g peeled mussels marinière
80 g liquid cream
1 cl pineau des Charentes
2 g agar-agar

For the parsley powder

½ bunch parsley

For the parsley coulis

½ bunch parsley

Steps forAlexia Chaumont and Florentin Vasseur 'srevisited mussels marinière

Mussels marinière: clean the mussels. In a large stewpot, brown the shallots in the butter. Add the mussels, parsley and Pineau des Charentes. Cover and cook for 5 min. Peel the mussels, keeping a few whole for eating.
Mussel cream (the day before): add the mussels to the cream and pineau in a saucepan. Bring to the boil, then blend and strain through a chinois étamine. Return to the boil with the agar-agar and leave to rest in the fridge for at least 12 h.
Pommes Anna: cut the potatoes into strips using a mandolin. Arrange them in an ovenproof dish. Pour the clarified butter over the potatoes. Place in the oven at 160°C for 1 h, covered with paper. When removed from the oven, flatten with a weight to press down the potato cake (save the scraps for the tile).
Make the shallot chutney: Chop the shallots and sauté in the butter. Deglaze with pineau. Add the sugar and confit, then blend.
Prepare the parsley coulis: plunge the parsley into boiling water for 2 min. Cool in iced water, then blend.
Make the potato tuile: blend the apple offcuts. Mix all the ingredients together. Spread the mixture on a baking sheet and bake at 160°C for 6 min.
Prepare the parsley powder: dry the parsley in the oven at 60°C until completely dry, then blend.
Presentation: alternate slices of Anna apple cake, mussels, mussel cream and shallot chutney on the plate. Sprinkle with parsley powder and coulis. Cover with the tuile.