Gratinated Morisseau Mussels with shallot butter & lemon gel

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Ingredients

2 kg Morisseau Mussels
4 Shallots
1 Clove of garlic
1 Laurel
1 Thyme
6 Parsley
50 cl White wine
50 g Butter
Salt and pepper
LEMON GEL
125 ml White vinegar
5 g Agar agar
125 ml Lemon juice
DRESSING
200 g Butter
200 g Shallots

Ready? Here we go!

Étape 1

Gratinated Morisseau Mussels

Clean mussels : scrape and trim (remove byssal threads).
Pre-cook the mussels “marinière-style”.
Melt butter and add garlic and chopped shallots.
Sweat for 1 minute, then deglaze with white wine.
Leave to cook only until they open, as they will finish cooking in the oven after being garnished.
Add the chopped parsley and toss.
Then drain and peel off the mussels. Keep only the side of the shell containing the mussel flesh.
Anti-waste tip: save the cooking juices and prepare a risotto with this flavorful broth.

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Étape 2

Lemon gel

Add 1:1 white balsamic vinegar and the juice of a fresh yellow lemon.
Add 40gr agar-agar to the liter, then bring to the boil.
Strain into plates and leave to set in a cool place.
Rework the gel in the Thermomix with a little juice if necessary; it should be homogeneous, smooth and supple.

Étape 3

Shallot butter

After cooking the Morisseau mussels, save the shallots.
Sweat the raw shallots in a beurre noisette, then incorporate the 2 cooled shallot preparations in a beurre pommade, and season.

Étape 4

Dressing

Divide the shallot butter between the open molds, placed on their backs on crumpled aluminum foil (to retain the butter during baking).
Sprinkle with breadcrumbs and place in the oven for 5 minutes (in an oven preheated to 175°).

Étape 5

Presentation

Arrange the Morisseau marinated mussels with a touch of lemon gel on top and enjoy!
For an aperitif, as an appetizer or even as a starter with a salad!
Anti-waste tip: if you have any shallot butter left over, roll it into a small sausage in cling film and refrigerate.
Cut into slices and use on meat, fish or even vegetables.

For an aperitif, as an appetizer or even as a starter: In summer, with a citrus salad (grenadelle) in pumpkin seed oil, which goes perfectly with mussels! For the rest of the year, with a steamed broccoli-root salad (cima di rapa), an autumn and winter vegetable until early spring. To surprise your guests, don't hesitate to add oyster plant leaves to the dressing.