- 2 kg Morisseau mussels
- 1 kg Pizza dough
- 1 kg Tomato sauce
- 1/2 Clove of garlic
- 6 Onion
- 1/2 Avocados
- 1 Lemons
- 200 g Tomato purée
- Olive oil, oregano, coriander, basil, parmesan shavings and grated parmesan, salt/pepper, cumin, paprika, tabasco
Cook the mussels in a large stewpot, taking care not to add in any fats over a high heat. Cover.
Once open and cooled, carefully shell more than half of the mussels and keep around 30 mussels with their shells.
In a bowl, combine the tomato sauce, half a clove of garlic and a tablespoon of olive oil, and season with salt and pepper.
Roll out the pizza dough. Using a round cutter (or a glass jar if you don’t have a cutter), cut out 18 small circles of dough and then transfer them onto a baking sheet covered with baking paper.
Spread a little sauce onto each circle. Sprinkle with oregano. Place two muscles and a parmesan shaving onto each mini pizza. Cook in the oven for 10 to 15 minutes. Serve hot.
Guacamole verrines
Finely chop the onion and the coriander leaves. Mash the avocados, add in the onion and coriander, along with the juice of one lemon (or two, depending on how you like your guac). Season to taste with cumin, paprika, and Tabasco sauce.
Place 2-3 spoonfuls of the mixture into the bottom of the verrine. Then, place two mussels on top.
Italian gratins
For the sauce, finely chop the onion and garlic together. Heat them in a frying pan with olive oil. Pour in the tomato sauce and the purée. Salt and pepper. Season to taste with the basil. Leave to reduce — the sauce shouldn’t be too liquid.
Pour the hot sauce over the mussels (shelled using a shell), and generously sprinkle in grated parmesan. Gratin under the grill for 5–6 minutes.
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.
Tapas with Morisseau mussels
