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For 6 people
Ingredients
- 3 litres Penestin mussels
- 1 cooking tray
For the sauce
- 3 tomatoes
- 2 white onions
- 1 garlic clove
- 20 sprigs chervil
- 10 sprigs parsley
- 5 sprigs mint
- 5 sprigs tarragon
- 5 coriander seeds
- 10cl olive oil
- 2 dessertspoon warm water
- The juice of ½ lemon
- Le Guérandais ground Guérande salt with seaweed
- Freshly-ground pepper
Scrape and clean the mussels, removing their beards. Rinse and drain.
Heat the cooking tray for a long time over the embers (a drop of water on the tray should evaporate immediately).
Peel the tomatoes, remove the seeds and chop. Crush the coriander seeds. Peel the onions and the garlic clove. Chop finely. Rinse, dry and remove the leaves from the herbs, snipping them finely. Place them in a large bowl with the chopped onions and garlic, the coriander seeds and the chopped tomatoes.
Pour the oil, lemon juice and warm water into the mixer bowl. Season with salt and pepper. Mix to emulsify the sauce and add it to the bowl with the tomatoes. Mix well.
Spread out as many mussels as you can on the hot tray.
As the shells open (it happens very quickly), pour the sauce over them.
As soon as the sauce begins to sizzle in the mussels, remove them to be eaten straight away. Replace them with the remaining raw mussels and repeat the process until you have no more mussels or sauce.
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