Mussels à la plancha
Personnes
6
Difficulty
Easy
Preparation
20 min
Cooking
5 min
Budget
Inexpensive
Idéal avec Ground salt
Ingredients
- 3 LITRES DE MOULES DE PENESTIN
- 1 PLAQUE DE TÔLE POUR LA CUISSON
- Pour la sauce
- 3 TOMATES
- 2 OIGNONS BLANCS
- 1 GOUSSE D’AIL
- 20 BRINS DE CERFEUIL
- 10 BRINS DE PERSIL
- 5 BRINS DE MENTHE
- 5 BRINS D’ESTRAGON
- 5 GRAINS DE CORIANDRE
- 10CL D’HUILE D’OLIVE
- 2 C. À SOUPE D’EAU TIÈDE
- LE JUS D’UN ½ CITRON
- SEL DE GUÉRANDE MOULU, LE GUÉRANDAIS
- POIVRE DU MOULIN
Preparation
-
Scrape mussels and remove beards. Rinse and drain.
-
Heat the plate for a long time over coals (a drop of water dropped on the plate should evaporate instantly).
-
Peel, seed and crush tomatoes. Crush coriander seeds. Peel onions and garlic clove. Chop finely. Rinse, spin-dry and remove leaves from herbs, then chop finely. Place in a large bowl with the chopped onions and garlic, coriander seeds and chopped tomatoes.
-
Place oil, lemon juice and warm water in the bowl of a food processor. Season with salt and pepper. Blend to emulsify the sauce and add to the bowl over the tomatoes. Mix well.
-
Spread as many mussels as possible on the hot baking sheet.
-
As the shells open (it's very quick), drizzle them with the sauce.
-
As soon as the sauce begins to crackle in the mussels, remove them from the baking sheet and serve immediately. Replace them with other raw mussels and repeat the operation until you've used up all the mussels and sauce.
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