Mussel timbale to accompany a glass of Pastis Henri Bardouin by Patounet

Ingredients

15 mussels

10 cl of white wine

20 cl of fresh cream

2 onions

1 lemon

2 teaspoons of Espelette pepper

4 branches of parsley

1 egg yolk

Sauté bacon and chopped onions and set aside.

Open the mussels with the casserole.

Once opened, remove the juice, put the white wine, lemon juice, Espelette pepper, parsley and cream.

To mix everything.

Put in a cassolette (fill it well), cover with a puff pastry gilded with egg.

Put in the oven (180 °) and cook until coloring (about 20 minutes).

Advice :

Do not make a chimney in the center of the puff pastry

Serve with a glass of Pastis Henri Bardouin

Pastis Henri Bardouin

70 cl - 45°

Pastis with a unique character: mixed from more than 65 plants and spices, it is powerful and aromatic on the palate. Contains licorice.

Only available in France