Tempura of Morisseau Mussels with "velouté"

Morisseau Mussels “velouté” (soup)

Sweat shallots in butter. Deglaze with white wine and add chopped parsley.
Start cooking the mussels with the lid on, moistening one-third of the way up with water.
Drain the mussels, reserving the cooking juices.
Shell the mussels, keeping some for the tempura.
Place the cut-up mussels, the aromatic garnish and the cream in a Russian pot and leave to infuse over medium heat.
Blend with a little of the cooking juices and season.
Strain through a cheesecloth.

Morisseau Mussels tempura

Sift flour and mix with cornflour, baking powder and salt.
Add water gradually.
Coat mussels in batter and dip in hot oil.
Set aside on absorbent paper and salt immediately after cooking.

Finishes

Pour the velouté into a soup plate or bowl.
Add the Morisseau mussel tempura.
Gently drizzle with walnut oil.
And serve!