Ah !
Ingredients
- 800 g Morisseau Mussels
- 20 g Cherry tomatoes
- 80 g Butter
- 55 g Breadcrumbs
- 0.2 L White wine
- 20 g Black olives
- For Memory Olive oil
- 20 g Roellinger Névis powder
- For Memory Pepper
- For Memory Salt
- For Memory Sugar
- For Memory Dried thyme
Ready? Here we go!
Étape 1
Halve the cherry tomatoes, place them face-down on an oiled baking sheet and season to taste. Cook for 20 minutes at 150 °C. Turn them over, season, lightly sugar, oil, and add the dried thyme.
Put back into the oven for 1 hour, then leave to cool.
Étape 2
Reduce half of the white wine, cook the Morisseau mussels covered, then leave to cool.
Étape 3
Very finely chop the olives and confit cherry tomatoes.
Étape 4
Soften the butter, mix through the olives and confit cherry tomatoes, breadcrumbs, and Poudre de Névis (a blend of oregano, sage, paprika, thyme, mustard* and spices).
Étape 5
Remove the upper section of the shell from the Morisseau mussel, cover with “Névis” butter.
Étape 6
Pass to the salamander broiler just before serving.
Gratined Morisseau Mussels with Névis Powder
