Mussels and shrimps with leeks and potatoes galettes
20
50
4
No
Ingredients
- 24 mussels
- 16 peeled medium size shrimps
- 45 ml (3 tablespoons) of white wine
- 1 shallot
- 30 gr (2 tablespoons) of olive oil
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of cooking cream
- Nutmeg
- Salt and pepper
Galettes:
- 6 small potatoes
- Olive oil
- Salt and pepper
Sauce :
- 250 gr (1 cup) of parsley
- 60 ml (4 tablespoons) of mussels juice
For the garnishing:
- Fried parsley
Preparation
Side-by-side mode
- Prepare galettes by peeling potatoes and making potatoes slices thick like a coin. Cover an oven bake safe plate with parchement paper and oil. Set potato slices to form a circular form of 8 cm (3 inches) of diameter. Make 12 galettes. With a brush, oil galettes. Salt and pepper. Oven bake at 375 °F (185°C) for 5 to 10 minutes, until galettes roast.
- Open mussels. In a casserole, pour white wine and add a part of the shallot. Over heat, add mussels. Pepper and cook for about 5 minutes. Remove mussels from its shell. Keep warm. Filter the juice.
- For the sauce, set parsley in a juice centrifuge. Afterward, in a mixer, add mussel juice to parsley juice and mix for 2 to 3 minutes to obtain a homogenized juice. Verify seasoning. Keep this sauce warm in a bain-marie.
- For the shrimps, fry remaining shallot in a casserole with olive oil. Add shrimps. Slowly cook for 2 to 3 minutes depending of the size. Remove shrimps from casserole and add sliced leeks then cook for 3 to 4 minutes. Pour cream and reduce of an half. Salt, pepper and add a pinch of nutmeg. Warm up shrimps into leeks sauce.
Garnishing :
- For service, set at the bottom of each plate a potato galette. Add sliced leeks to it, 2 shrimps, 3 mussels and repeat the same operation. Finish with a galette. Pour parsley sauce all around and garnish with fried parsley.
