“ Cannabis and sorrel mussels “
Intro
Looking for a dish that combines the flavours of the sea with a special touch? Space Moules à l'oreille is a delicious fusion of classic mussels and Marrakech butter. Perfect for impressing your friends on a relaxing evening..
Content
Ease : 3 - Need some practice
Price : 4 - Expensive
Preparation time : 30 min
Cooking time and temperature : 35-40 min - Thermostat 6 (180°C)
Number of persons : 4
Ingredients
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1.5 kg of mussels
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15 cl of white wine
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80 cl of water
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100 g onions
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100 g concentrated tomato puree
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2 eggs
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12.5 cl of fresh cream
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115 g of sorrel
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Thyme, bay leaf
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80 g of Marrakech butter or half with normal butter - HERE
Instructions
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Finely chop the onions and sweat them in a saucepan for 3 minutes..
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Add the Marrakech butter, white wine, and pepper. Cover and bring to a boil for 3 minutes.
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Wash the mussels and add them to the broth, then add the water.
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Boil the broth with the mussels for 5 minutes. Remove the shells from the mussels and reserve the flesh.
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In a separate saucepan, beat the egg whites, add the tomato puree, thyme, bay leaf, and chopped sorrel..
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Mix the egg yolks with the crème fraîche and add this mixture to the pan with the tomato and sorrel.
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Add the broth and reserved mussels, stir well and reduce over low heat for 5 minutes.
Additional Tips (Top Chef Tips)
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Tip 1 : Make sure your guests are informed about the presence of Marrakech butter in the dish to avoid any surprises.
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Tip 2 : For an even more gourmet touch, add some fresh herbs like parsley or dill just before serving.
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Tip 3 : Serve with crusty bread for dipping into the rich, flavorful sauce.
Conclusion
A friendly and original dish, perfect for an evening with friends! Enjoy this unique culinary journey and savor every bite.
Enjoy Your Food !
