Caroline Rostang’s recipe

Ingredients for 6 people

For the skewers:

• 2 kg of bouchot mussels,
• 60 g of butter,
• 20 g of peeled shallots,
• 1 branch of thyme,
• 30 cl of white wine,
• 1 bunch of rosemary,
• 100g of flour,
• 2 large free-range eggs,
• 140 g of homemade breadcrumbs (mixed stale bread),
• 10 cl of oil.

For the tartar sauce:

• 25 cl of mayonnaise, preferably homemade,
• 30 g of pickles,
• 30 g of capers,
• ¼ of a bunch of flat-leaf parsley,
• ¼ of a bunch of chives.

The preparation

Cook the mussels: in a Dutch oven, melt the butter, add the chopped shallots, thyme and white wine, bring to a boil. Immediately add the mussels, stir and cover. As soon as they open, stop cooking, let cool and peel. Slide the mussels onto rosemary stems or wooden skewers.

Bread the skewers: put the flour on a plate, beat the eggs with a fork in another bowl. Pour the breadcrumbs on a third plate. Dip the mussel skewers successively into the 3 plates (flour, then eggs, then breadcrumbs). To book.

Prepare the tartar sauce: chop the capers and pickles. Chop the parsley and chives. Incorporate everything into the mayonnaise.

In a pan, heat a drizzle of oil and grill the mussel skewers, so that they are golden brown on both sides. Eat hot or warm, by dipping in the tartar sauce.