Ingredients
(4 servings)
- 3 ½ pounds of cleaned mussels
- 1 bag of carrot puree Épurée
- 1 cup of white wine
- 2 shallots, finely chopped
- 2 tablespoons of butter
- 1 cup of cooking cream
- 1 fennel
- 1 teaspoon of saffron
- 1 teaspoon of cumin
- 1 ½ teaspoons paprika
- 2 sprigs of thyme
- 1 laurel leaf
- 1 leek
- Olive oil
- 1 tablespoon parsley and 1 tablespoon coriander, chopped
- 1 clove of garlic
Preparation
- In a large saucepan, sweat the leek, shallots, garlic, thyme and bay leaf in the butter. Do not brown. Season with salt and pepper.
- Deglaze with white wine. Add saffron, cumin, paprika, carrot purée and mussels.
- Meanwhile, chop the herbs and finely chop the fennel. Add a dash of olive oil, salt and pepper. Set aside and add the herbs before serving.
- Cover and stir occasionally. Cook over high heat about 5 minutes or until mussels open.
- Drain mussels with a skimmer. Discard unopened mussels. Add the cream, adjust the seasoning and pour the sauce over them.
Serve with fries and enjoy!
