- 5 kg Morisseau Mussels
- 3 Shallots
- 900 g Agria potatoes
- 1 Lovage, parsley
- 1 Granny apple
- 2 Garlic
- 1 Carrot
- 4 Button mushrooms
- 300 g Butter
- 300 ml Cream
- 150 ml Milk
- 2 Eggs
- 120 ml Egg yolks
- 100 ml Egg whites
- 600 ml White wine
- 90 g Flour
- 6 g Saffron, thyme
- 80 g Walnuts
- 200 ml Yellow wine
- 5 g Pink berries
- Beef fat
Morisseau Mussels
Mince shallots and sweat in butter. Add two cloves of garlic and thyme. Add the Morisseau mussels and add the white wine until the mussels open.
Duchess potatoes
Cook the potatoes in salted water. Once cooked, drain, mashed potato like a purée and add the eggs, egg yolks and half the shallots. Fill aluminum circles and place in the freezer to set.
Yellow wine/lick sauce
Julienne the carrot, slice the mushrooms and sweat. Add the vin jaune and reduce by half. Add cream and milk. Cook for around 30 minutes. To finish, add 100 g butter to the sauce.
The condiment
Dice the Granny apple, chop the walnuts and pan-fry the remaining chanterelles. Mix together and season with pink berries, salt and a little olive oil.
The tile
Cream the butter. Blend 100g shelled Morisseau mussels, then add butter, flour, saffron, Espelette pepper and egg white. Mix well. Place in ovenproof moulds and bake for 6 minutes at 160°C.
Shell all the mussels – Cooking the duchess potatoes
Melt beef fat, add thyme and garlic cloves. Once the fat has reached 190°C, heat the frozen pomme duchesse. To finish cooking, heat in the oven to 180°C.
Dressing
Place the condiment in the bottom of a soup plate. Place the pomme duchesse on top, followed by the mussels. Lightly heat in the oven for 2 minutes. To finish, place the sauce around the pomme duchesse, top with the tuile and enjoy.
Morisseau Mussels and duchess potatoes 2.0
