Yuzu shellfish stew
- 4 people
- AVERAGE
- AVERAGE
Total time : 1h30
- 1h15
- 15 minutes
Ustensiles requis
- Casserole
- Sieve strainer
- Pan
- Grated
- Soup plates
- Large bowl
A recipe where shellfish are combined with a creamy yuzu and lime sauce, and a subtle touch of Espelette pepper.
Dans cette recette
Bio
Ingredients
- 500 g of Bouchot mussels
- 500 g of shells
- 2 tbsp. of Concentrate to Dilute - Yuzu
- 25 cl of liquid cream
- 1 glass of dry white wine
- The juice and zest of one lime
- 1 tsp cornstarch
- Salt & pepper
- 1 pinch of Espelette pepper
Préparation
- 01 Soak the clams for 1 hour in cold salted water, then drain them. Wash the mussels in clean water.
- 02 Place all the shellfish in a casserole dish, pour in the white wine, cover, and cook for a few minutes until they open. Set aside a few whole shellfish, and shell the others.
- 03 Strain the cooking juice. Finely grate the lime zest and squeeze its juice. In a saucepan, pour the shellfish cooking juice, lemon juice, zest, and the Yuzu Concentrate.
- 04 Add the diluted cornstarch to the cream. Bring to a boil and cook until the mixture thickens. Season with salt and pepper, and add a pinch of Espelette pepper. Add the shelled shellfish and set aside, covered.
- 05 Divide the shellfish and sauce among 6 soup plates. Top with the reserved shellfish. Garnish with lime slices and serve immediately.
Founder Alain Milliat
Founder of the brand
