Caroline Rostang’s recipe

Ingredients for 6 people

For the skewers:

  • 2 kg of bouchot mussels,
  • 60 g of butter,
  • 20 g of peeled shallots,
  • 1 branch of thyme,
  • 30 cl of white wine,
  • 1 bunch of rosemary,
  • 100g of flour,
  • 2 large free-range eggs,
  • 140 g of homemade breadcrumbs (mixed stale bread),
  • 10 cl of oil.

For the tartar sauce:

  • 25 cl of mayonnaise, preferably homemade,
  • 30 g of pickles,
  • 30 g of capers,
  • ¼ of a bunch of flat-leaf parsley,
  • ¼ of a bunch of chives.
Read also Caroline Rostang: “Transforming a product to delight others is an act of pure love”

The preparation

Cook the mussels: in a Dutch oven, melt the butter, add the chopped shallots, thyme and white wine, bring to a boil. Immediately add the mussels, stir and cover. As soon as they open, stop cooking, let cool and peel. Slide the mussels onto rosemary stems or wooden skewers.

Read also Mussels and fries: Eric Birlouez’s recipe

Bread the skewers: put the flour on a plate, beat the eggs with a fork in another bowl. Pour the breadcrumbs on a third plate. Dip the mussel skewers successively into the 3 plates (flour, then eggs, then breadcrumbs). To book.

Prepare the tartar sauce: chop the capers and pickles. Chop the parsley and chives. Incorporate everything into the mayonnaise.

Read also Cream of mussel soup: Catherine Flohic’s recipe

In a pan, heat a drizzle of oil and grill the mussel skewers, so that they are golden brown on both sides. Eat hot or warm, by dipping in the tartar sauce.

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