Mussels marinière revisited

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

1. 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.
2. 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.
3. 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).
4. Make the shallot chutney: Chop the shallots and sauté in the butter. Deglaze with pineau. Add the sugar and confit, then blend.
5. Prepare the parsley coulis: plunge the parsley into boiling water for 2 min. Cool in iced water, then blend.
6. 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.
7. Prepare the parsley powder: dry the parsley in the oven at 60°C until completely dry, then blend.
8. 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.