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Mussel ragout

As the mussels in the dish are delicate, the ragout is thickened with only a small amount of roux. The ragout creates a layer of film around the mussels without causing them to break.

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Allergens and dietary requirements

  • Mollusks
  • Sulphite
  • Fish
  • Celery
  • Cow's milk
  • Lactose
  • Egg
  • Gluten
  • Pescetarian

Ingredients

8
kg
mussels
as needed
butter
400
g
onion, cut in brunoise
200
g
celery, cut in brunoise
as needed
saffron
25
g
thyme
8
leaves
bay leaf
800
ml
white wine
as needed
fish stock
100
g
butter
120
g
flour
40
g
parsley, finely chopped
200
g
egg yolk
250
g
whipping cream
as needed
salt and pepper

Scale recipe

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