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Mussel Pie recipe

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Ingredients

Adjust Servings:
For the mussels
1kg mussels
20 g Shallots
100 ml white wine
100 ml fish stock or shelfish stock
10 g parsley
for the Duxelles of Mushroom
150 g mushroom button mushrooms
10 butter unsalted butter
10 g Shallots finaley chopped
25ml white wine
1 tablespoon parsley
1 pinch salt
1 squeeze Lemon juice
for the mussel veloute
10 grams butter unsalted
20 grams Shallots finely chopped
50 ml white wine
200 ml cooking juices the cooking juice of the mussels
200 ml shellfish stock or crab stock
100 ml pure cream heavy cream 45% fat min
20 grams beurre manie 10 gr of butter +10 grams of flour
150 grams Duxelles use the duxelles made earlier
1kg mussels all of the unshelled mussels previously cooked

Mussel Pie recipe

A real shellfish treat that is full of flavours

Features:
  • Dairy
  • Seafood
  • Wine

Ingredients

  • For the mussels

  • for the Duxelles of Mushroom

  • for the mussel veloute

Directions

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This Mussel pie recipe (called the moule au gratin In France) is a great recipe for any occasions. This delicious recipe is composed of Mussels pre cooked in the Mariniere style which are then mixed with a duxelle of Mushrooms and a creamy shellfish veloute. The Mussel bake can be topped with cheese or bread crumbs before it is broiled for a few minutes in the oven.

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Steps

1
Done

start by preparing the mariniere the mussels

start of but peeling and chopping the shallots parsley together. then put a large pan on medium heat and start by melting the butter. when melted add the shallots an parsley mix, let the mix cook for a minute. add all of the mussels in (previously cleaned) and stir well. pour now the stock and wine and give the mussel another stir. turn the heat on high cover the pan and let the mussel steam for 5 minutes (or until they are just open). when done turn the heat off remove the mussels from the pan and take them out of their shell one by one and set aside in a clean container for later use. lastly drain the cooking juices form the mussels and and reserve that "stock" in a container for later use.

2
Done

Prepare the Duxelles of Mushroom

Trim first all of the mushrooms and chopped them finely using a food processor and peel and finely chop your shallots. Then, in a large enough saucepan on low heat, start by melting the butter. when the butter has melted add you shallots and let them "sweat" for just a few minutes. add your wine and reduce until almost dry. add now the finely chopped mushroom, stir well salt to taste, add a squeeze of lemon juice and let the mushroom cook gently (uncovered) until all the vegetation water has completely evaporated ( as shown in the video). when dry turn the heat off and stir through the finely chopped parsley.

3
Done

Make the veloute

using a large enough sauce pan start by melting the butter. when the butter has melted add the finely chopped shallots and let them cook gently for a few minutes.add now the white wine and reduce untill amost dry. add now the mussel cooking juices (previously made) plus the stock (shellfish or crab stock) and let reduce by a one third. stir now the cream through and let reduce by a third again. add the thickening agent (cornstarch, or beurre manie) little by little until you get the desired consistency. add the duxells of mushroom to your taste (depending on how how strong of a mushroom flavour you want to get. then finally add the un-shelled mussels in. let simmer gently for 5 minutes and the veloute is done. (check the video to have a better idea on how to do it)

4
Done

Dress up the pie dishes and broil

pour your mussel veloute mixture in either individual dishes or one large pie dish. cover the top with breadcrumbs or grated cheese (cheddar or emmentaler) . finally put the dish or dished under the broiler at 200 C / 400F for just just a few minutes until a crust has formed on top of the pie(s). if you use breadcrumbs be careful as the crumbs can burn easily so keep an eye on it. when its nicely gratinated take them out and serve immediately.

serve with an Alsatian pinot blanc or equivalent like a pinot gris

FCA

Host and author on The French Cooking Academy. Favorite cooking tag lines: " Russians have caviar, we have crepes"

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