Mussels (bouchot)

[Harvey]

Mussels (bouchot) Ingredients: 1 knob of butter - 1 large bunch of - parsley (flat-leaf parsley is better) - 5 cl of - cognac - 10 cl of - fluid crème fraîche freshly ground pepper salt - 2 l of - mussels (± 1.6 kg) - 3 - shallots - 20 cl of - dry white wine - 5 cl of - white Pineau des Charentes.
Utensils： 1 Blender 1 peeler- 1 saucepan pots and pans- 1 wooden spoon 1 kitchen scale scales-

Total time:
45 min
Preparation:
30 min -
Cooking:
15 min
Phase 1
Start by soaking the mussels inin salt water for about 15 minutes.


Phase 2
Meanwhile, peel and chop the shallots. Wash and chop the parsley.


Phase 3
Clean the mussels: take them one by one to trim them and then wash them several times with plenty of water until they are very clean.


Phase 4
Melt a knob of butter in a saucepan. Throw in the shallots and sweat them for 3-4 minutes.


Phase 5
Then add the mussels. Add a little salt and pepper. Add the parsley, pour in the wine, Cognac and Pineau de Charente and cook over high heat, shaking the pan 2-3 times, until the mussels are open. When the mussels are cooked add the crème fraîche and shake the pan to mix.


Phase 6
It’s ready!


Phase 7
Eat hot with bread or baguette spread with Guérande salt butter, or fries. ENJOY YOUR FOOD !