Les Moules de la Mere Bonnier Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Seafood
Cuisine: French Cuisine
Serves: 4-6
Ingredients
  • 100g bacon
  • 50g onions
  • 50g shallots
  • Thyme, to taste
  • 500g mussels (de bouchot)
  • 100ml raspberry vinegar
  • 300ml white wine
  • 200g “Café de Paris” butter
  • Croutons, to taste
  • 200g confit duck gizzards
  • Chopped parsley, to taste
  • Pepper, to taste
  • Salt, if needed
Instructions
  1. Scrub, clean and de-beard the mussels.
  2. Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid.
  3. Sautee the shallot, green onion and thyme until it is soft but not browned.
  4. Add the white wine and raspberry vinegar, and bring it to a boil.
  5. Cover the pot and let the mussels steam for 3-8 minutes until all the mussels are open..
  6. As soon as most of the mussels are open, turn off the heat and toss in the “Café de Paris” butter.
  7. Cover for a minute
  8. Garnish with croutons, confit duck gizzards and parsley.
  9. Then season with salt and pepper to your preference.
  10. Serve with an extra bowl for the shells.
Recipe by Food'n'chef at https://old.foodnchef.com/midii-mamy-bone/