Mussels and chorizo coquillettes

Ingredients

Cook the mussels in the “marinière” way (with butter, shallots, white wine and curry).

Reduce the cooking juices of the mussels from half over low heat for 8 minutes. Add 10 cl of cream, let it reduce again from half over low heat. Add salt and pepper if necessary.

Boil the green beans for 5 minutes, then drain them. Boil the coquillettes for 8 minutes.

Cut the chorizo and the tomatoes confits in sticks, the green beans in dices and snip the chives. Simmer the chorizo it in a frying pan without browning; add the tomatoes and the coquillettes. Pour in the rest of the cream and let it cook 3 more minutes.

At the last moment add the green beans, the mussels and the chives.

Garnish a soup plate with pieces of dill.

Thanks to this recipe “surf & turf” as friendly as tasty, the kitchen staff from our restaurant Dessirier won an in-house cuisine contest concerning mussels. We were all very surprised and just loved it !