Mussel timbale to accompany a glass of Pastis Henri Bardouin by Patounet
10 cl of white wine
20 cl of fresh cream
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).
Do not make a chimney in the center of the puff pastry
Serve with a glass of Pastis Henri Bardouin
© photo: Sylvie Rousseau Berthelot