Total time: 3 hours
Prep time: 45 minutes, Cook time: 15 minutes, Rest time: 2 hours
Ingredients for 3 people
1 lb of potatoes
3 cloves of garlic
2 cups of white wine
3.3 lbs of mussels
1 tbsp of parsley
2 tbsp of chefclub vegetable seasoning
6 tbsp of butter
5 1/2 tbsp of heavy cream
1 sprig of rosemary
1 tsp of chives
empty wine bottle
Peel and cook the potatoes. Drain them and mash them. Place in a piping bag.
Cut the onion, shallot, garlic and tomato into pieces. Pour the white wine into a container and sprinkle the mussels with Chefclub vegetable seasoning. Add the mussels, the onion, the shallot, the garlic, the tomato and the parsley to the container of white wine. Season with a pinch of salt and lemon. Mix the preparation to obtain a marinade and refrigerate for 2 hours.
Cut the second shallot into pieces. Pour the excess white wine into a saucepan. Add the shallot, 3 tablespoons of butter, the heavy cream and let the white wine heat up. Place the rest of the mussels preparation on the plancha and allow to cook. Plant the rosemary, the bay leaf and the thyme in the remaining butter and place it on the mussels. Cover with a container to smoke and infuse the mussels. Shuck the mussels except 9 and mix them in the marinade preparation.
Pipe the mashed potatoes forming a spiral around a bottle of wine. Fry the spiral in hot oil and repeat the process 2 more times. Unmold the spirals from the bottles during cooking. Place the potato spirals on a plate. Add the mussel mixture in the center of the spirals. Place 3 mussels with their shells on top. Sprinkle with chives and pour the white wine sauce into each spiral. Serve and enjoy!