Gastronomixs

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.

Mussel ragout

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Ingredients

8

kg

mussels

As needed:

 

butter

400

g

onion, finely diced (brunoise)

200

g

celery, finely diced (brunoise)

As needed:

 

saffron

25

g

thyme

8

bay leaves

800

ml

white wine

As needed:

 

fish stock         

100

g

butter

120

g

flour

40

g

parsley, finely chopped

200

g

egg yolks

250

g

cream

As needed:

 

salt and pepper

Preparation method

  • Rinse the mussels in plenty of cold water. Remove the mussels that do not close.
  • Heat some butter in a mussel pot.
  • Briefly braise the onions and celery in the butter and add the mussels, saffron, thyme, bay leaves, white wine, and pepper.
  • Increase the heat, place the lid on the pot, and bring to the boil. Shake three or four times; the mussels will be done in less than ten minutes. The mussels are cooked when they are wide open.
  • Collect the liquid from the mussels without straining it so that it can be used as mussel stock. Only remove the sprigs of thyme and the bay leaves from the stock.
  • Top up the mussel stock with fish stock until you have three litres.
  • Remove the mussels from their shells, keeping some mussels in their shells for garnishing if you like.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the mussel stock in three parts while continuing to stir to prevent lumps from forming.
  • Remove the ragout from the heat and add the cream and egg yolks.
  • Add the mussels (stir carefully to avoid breaking them) and season to taste with salt, pepper, and parsley.

Serving suggestions

  • Variation tip: replace the traditional herbs with Ras el Hanout and add spring onions and red chilli pepper when preparing the mussels.
  • In a composition with a preparation of puff pastry.
  • In a composition with components of saffron rice and fennel.
  • In a composition with mussel preparations, such as deep-fried and steamed mussels.

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