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Mussels marinated with yuzu

  • 4 people
  • Easy
  • Cheap
Total time : 1h30
  • Preparation: 20 min
  • Cooking time: 10 min
  • Rest: 1 hour
Ustensiles requis
  • Pan
  • Bowl
  • Skimmer
Une recette de moules au yuzu réalisées par Alexia Duchêne, cheffe française

This recipe by Alexia Duchêne combines the richness of the sea with the freshness and liveliness of yuzu in this revisited classic.

Dans cette recette
Le Yuzu Alain Milliat
Bio
Yuzu
20cl or 75cl

à partir de 14,50€

Ingredients

  • 2L of mussels (1.5kg)
  • 2 tbsp of Concentrate to Dilute - Yuzu
  • A handful of dill leaves
  • 2 slices of toasted bread
  • 1 red onion
  • 3 tbsp of crème fraîche
  • 1 glass of white wine
  • Olive oil
  • Salt
Image

Préparation

  • 01 Finely slice the red onion and brown it in a large saucepan with a drizzle of olive oil.
  • 02 Increase heat to high, add the mussels and white wine and cover with a lid.
  • 03 After 2-3 minutes of cooking, remove the lid then add the cream, a pinch of salt, the YUZU and the chopped dill.
  • 04 Mix and serve immediately with a slice of toasted bread in the bottom of the plate to absorb the sauce.
Image

Chef Alexia Duchêne

Head chef

Made famous by reaching the semi-finals of Topchef season 10, Alexia Duchêne is a French chef, trained at Ferrandi, having shone in various large establishments such as Taillevent, Frenchie de Gregory Marchand or Passerini.

She then opened several Parisian addresses before flying to New York City where she now works as an independent chef.

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