Fire-griddled mussels with garden vegetables & rosé
Organic mussels steamed over an open fire with celery, carrots, spring onions, onion and garlic, finished with crème fraîche and a splash of Côtes de Provence rosé.
What you need
How Maurice does it
- 1
Rinse the mussels well in fresh water and discard any that are open or cracked.
- 2
Prepare the vegetables: slice the carrots into rounds, thinly slice the onion, chop the spring onions, dice the garlic, and slice the celery.
- 3
Light a fire in a fire pit and place a round metal griddle over the flames to heat.
- 4
Pour olive oil onto the hot griddle, then add the carrots, celery, spring onions, onion, and garlic. Sauté until softened and fragrant.
- 5
Add the mussels to the griddle with the vegetables.
- 6
Pour the white wine (or rosé) over the mussels and vegetables.
- 7
Add the butter and stir everything together with a spatula. Cover if possible and cook until the mussels open, about 5–7 minutes. Discard any that remain closed.
- 8
Stir in the crème fraîche and season with salt and pepper.
- 9
Transfer the mussels and vegetables to a wooden bowl, garnish with lemon slices, and serve immediately with a glass of wine.
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