- 3 kg Morisseau mussels
- 1 kg Whole cooked prawns
- 1 kg (100 g/Pers) Ravioles de Romans
- 15 ml Olive oil
- 6 Heads of garlic
- 1/2 Bunch of parsley
- 1 Bunch of dill
- 1 L Crème fraîche
- 10 L Homemade chicken stock
Shell the prawns. Rinse the Morisseau mussels.
Peel the garlic, cut it in half and remove the germ (small sprout in the middle). Wash the parsley. Chop the garlic with the parsley.
Chop part of the dill, but not the stems. Set a few full stems aside to dress your dishes later.
In a frying pan, heat the olive oil and, once it’s hot, add in the Morisseau mussels along with the chopped garlic/parsley, and sautée.
As soon as the Morisseau mussels open up, take them off the heat and set aside.
Once rested, strain the juice out into a casserole dish.
Take all of the mussels out of their shells, apart from around 20, which you’ll use as decorative elements (2-3 per plate).
Add the dill stems into the mussel juice. Reduce the juice and cream it. Then, add in the chopped dill and set aside.
Cook the ravioles in the simmering poultry stock, cooking them for no more than 3 minutes. Then, drain them and transfer them into the reduced and cream mussel juice, after having removed the now-infused sill stems. Cook over a lot heat for 2 to 3 minutes. Add in the shelled muscles and prawns.
Serve on a plate, using the whole mussels (in shells) and dill as decoration.
Sébastien, a chef who’s been cooking up a storm in Brittany since 1992, hasn’t lost his accent from his homeland of the Drôme: “I cook by instinct, and a lot of my childhood memories were created around food, which was an important part of our family life, at the center of social occasions and something to always be shared. I was born in the Drôme department, which has varied landscapes delivering a great diversity of products, “made in 26″, some of which are still little-known. I also cook with local and seasonal products, including mussels, which I associate with southern cuisine.”
With his wife Anne, he runs the restaurant Du Sud à l’Ouest in a Rennes suburb.
Roman ravioli with Morisseau mussels
