Bouchot mussels from the bay of Mont Saint Michel AOP marinières revisited with cider and sweet potato fries
Difficulty level: easy
Servings 2 people
Ingredients
For the mussels
- 1.5 to 2 kg bouchot mussels from the bay of Mont Saint Michel AOP
- 1 fat Roscoff pink onion
- 30 cl cider raw
- 20 cl of cream whole liquid
- 1 c. coffee mustard old-fashioned
- 30 g butter dirty
- A few branches thyme fresh and parsley
For the sweet potato fries
- 2 big sweet potatoes (approximately 450 g)
- 4 c. tbsp olive oil
- 1 c. tbsp cornstarch
- 1 c. tbsp herbs of Provence
- Salt
- Pepper
Instructions
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Sweet potato fries
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Preheat the oven to 210°C.
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Peel the sweet potatoes and cut them into French fries.
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In the salad bowl, mix the sweet potatoes with the olive oil, cornstarch, Provence herbs and a little salt. Arrange the fries on a baking sheet covered with parchment paper, next to each other without overlapping.
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Bake for 25 to 30 minutes. Turn them halfway through cooking.
Mussels
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Clean the mussels and remove any clinging shellfish. Rinse them well with clean water.
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Chop the onion and brown it in a large pot with the butter.
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Add the cider and let reduce for 2 to 3 minutes. Pour in the cream and mustard and mix.
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Add the mussels and chopped herbs. Stir and cover. Cook until the mussels are all open.
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Serve with sweet potato fries.
© Athina Canevet Studio for the AOP Bouchot mussel from the Bay of Mont-Saint-Michel
