Potato rolls and Morisseau Mussels

Wash and peel potatoes. Cut into thin slices with a mandolin. Roll into a roll and bake in a steamer for 10 minutes.

Wash the Morisseau Mussels. Peel shallots and sauté in olive oil. Add the Mussels Morisseau and garlic to the same container. Cook for a few minutes, then add the white wine. Cover and cook for 6 minutes.

Separate Mussels Morisseau from their juices. Shell the Moules Morisseau and set aside the best ones for decoration. Blend the Mussels Morisseau juice to obtain a praline. Season to taste. Mix Mussels Morisseau juice with cream and season to taste.

Dressing

Cut the potato rolls into sections and fry in a pan. Garnish the center of the rolls with Moules Morisseau praline.