Fancy some top-notch mussels by Yannick Alléno ? Straight from the menu of the legendary Prunier restaurant on Avenue Victor-Hugo, today we bring you the recipe for saffron and caviar mussels featured in the book Prunier by Alléno, a tribute to gastronomy and caviar. Potential gift idea ? 100%.
Ingredients to shop
For 4 people :
- 1.6 kg of mussels
- Olive oil
- White pepper from the mill
- 200 g of white wine
- 15 saffron threads
- Mussel cooking juice
- 80 g of Isigny cream
- 40 g of Baeri caviar
The Recipe
For the mussels :
Clean the mussels. In a saucepan, sauté them with olive oil. Season with white pepper and saffron threads.
Deglaze with white wine.
Cover with a lid until the mussels open.
Remove them and collect the cooking juice, then strain.
For the saffron sauce :
Reduce the cooking juice by half, add the Isigny cream.
Check the seasoning and add the caviar at the last moment.
Finishing and plating :
Keep only one of the two shells of each mussel and arrange them in a rosette at the bottom of the plate.
Coat with saffron sauce with caviar.
Also, discover Stéphanie Le Quellec's recipe for Gougères and Thomas Chisholm's cult saucing dish recipe.
