Marinière of mussels with saffron cream
Preparation time: 1 hour
Cooking time: 20 minutes
Difficulty: Easy
INGREDIENTS
(6 people):
from the book: Divine verrines (personally I presented on a plate)
for 6 people
preparation: 1 hour
cooking: 30 mins
It’s necessary :
1.5 kg of mussels
30 cl of white wine
2 shallots
the juice of an orange
2 large tomatoes
400 g button mushrooms
50g butter
25 cl of cream
50 cl chicken broth
1 dose of saffron
1 pinch of curry
a few sprigs of chervil
Salt and pepper from the mill
INSTRUCTIONS :
Scrape the mussels and wash them.
Peel and chop the shallots.
Pour everything into a casserole dish, add the white wine and cook for 20 minutes until the mussels are open, then leave to cool.
Filter the cooking juice and detach the mussels from their shells.
Combine the chicken broth – the cooking juice from the mussels – the juice from the orange – the saffron and the hint of curry in a saucepan, bring to the boil then reduce by a third, add the cream, check the seasoning by salt and pepper and give some broth.
Brush the mushrooms and wash them without soaking them in water, then steam them in butter.
Immerse the tomatoes for 1 minute in boiling water, in order to peel them more easily, deseed them and cut the flesh into small cubes.
Assemble all the elements of the dish and place in pretty glasses (or plates) and decorate with a few sprigs of chervil.
