Name: Moules à la Niortaise (Niort-style mussels)
Prep time: 30 min
Cook time: 20 min
Yield: 6 servings
Ingredients: 4 kg of mussel; 4 garlic clove; 1 bunch of flat-leaf parsley; 150 g of country bread; 120 g of Bayonne ham; pepper (according to taste)

Moules à la Niortaise (Niort-style mussels)

Here is a recipe for mussels that is out of the ordinary: Moules à la Niortaise! Sautéed in a pan and garnished with Bayonne ham, country bread croutons, garlic, and parsley, it's an original appetizer to serve your guests.

Fish Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 20 minutes

Energy: 596 kcal / serving

Instructions

1. Scrub the mussels and remove the beards under a stream of cold water. Place them in a sauté pan, cover, and cook until they open. (This should take about ten minutes for all the mussels, but be careful not to overcook them).
2. Once they are open, remove one shell from each mussel and reserve the full shells. Peel the garlic cloves, wash and dry the parsley with a paper towel. Roughly chop the garlic and parsley. Cut the stale country bread into croutons and dice the Bayonne ham.
3. Melt the butter in the sauté pan, then add the chopped garlic and parsley, as well as the bread croutons and ham cubes. Sauté for 3-4 minutes over high heat until the mixture is golden brown, then add the mussels. Be careful not to add their juice in order to keep the bread croutons crunchy.
4. Mix the preparation, generously season with pepper, and cook for a few more minutes. Serve immediately.