Leeks

Mussels and shrimps with leeks and potatoes galettes

Name: Mussels and shrimps with leeks and potatoes galettes
Prep time: 1 h 10 min
Cook time: 50 min
Yield: 4
Cuisine: Entrées
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; 6 small potatoes; Olive oil; Salt and pepper; 250 gr (1 cup) of parsley; 60 ml (4 tablespoons) of mussels juice; Fried parsley

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Author: Les Cultures de chez nous

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Preparation 20

Baking 50

Portions 4

Freezing No

Budget

Ingredients Preparation

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.