My favorite mussel recipe

Preparation 15 minutes – Cooking time 20 minutes – Serves 2


1 kg mussels, 1 onion, 2 celery stalks, 10 g butter, 1 tsp curry powder, 2 tbsp cream, 20 cl of good dry white wine, pepper.


Rinse and clean the mussels.

Peel and finely chop the onion.

Wash and thinly slice celery.

In a large pot, melt 10 g butter.

Fry the chopped onion for 3 minutes.

Add the celery and continue to fry for 3 to 4 minutes.

Add white wine, curry and a pinch of pepper.

Add the mussels and cook covered for 4/5 minutes, stirring occasionally.

Add the cream, combine.

Serve with French fries of course!

Seared scallops, rum and orange sauce

Preparation 5 minutes – Cooking time 5 minutes – Serves 2


8 scallops, 1 garlic clove, 20 g salted butter, the juice and zest of an organic orange, 50 ml rum, 2 tsp chopped parsley, 1/2 tsp chilli powder, juice of half a lemon, salt, pepper, olive oil,


Using a paper towel, dry the scallops well.

In a plate, mix some salt, pepper, olive oil and chilli powder.

Coat the scallops with this mixture.

Heat a little oil in a pan.

Brown the chopped garlic for 1 minute and sear the scallops for 1 minute on each side.

Keep the scallops warm on a plate.

In the pan, pour the rum and using a spatula, scrape all the brown bits from the bottom.

Then pour the orange juice and let reduce 1 minute.

Remove from heat and stir in butter.

Transfer the scallops back in the sauce and sprinkle with the juice of the half lemon.

Serve on individual plates, sprinkled with orange zest and chopped parsley on a bed of polenta.

Treat yourself.

Mussel curry like in Tanzania

Preparation 10 minutes – Cooking time 30 minutes – Serves 4


1 kg mussels cleaned, 1 onion, 1 red pepper, 2 tbsp chopped fresh ginger, 2 garlic cloves, 3 tbsp ground cumin, 1 tbsp turmeric, 1 can of crushed tomatoes, 1 pinch of chilli powder, 400 ml chicken broth, 400 ml coconut milk, 2 tbsp lime juice, a little chopped fresh coriander.


Peel and finely dice pepper, onion and garlic.

In a Dutch oven, heat some oil.

Add pepper, onion and garlic and fry for 8 minutes.

Add ginger, cumin, turmeric, chilli, stir and leave to fry for 1 minute.

Add the crushed tomato and chicken stock and simmer for 15 minutes.

Add the coconut milk and mussels and simmer for 5/6 minutes until mussels are open.

Serve, sprinkled with chopped coriander, with rice

Lobster bites, Combava aioli

Preparation 20 minutes – Cooking time 3/4 minutes – Serves 6


4 lobster tails, 60 g flour, 40 g cornstarch, 1 tsp salt, 1 tsp paprika, 1 tsp garlic, salt, pepper, 1 egg, the juice of a lemon Combava , 1 tsp Sriracha sauce, 1tsp Worcestershire sauce, 1 garlic clove, olive oil, frying oil, 2 tbsp chopped parsley.


Remove shells of tails and slice the meat into bite-sized pieces.

Preheat the oven to 100 ° C.

Heat frying oil in a deep pan or preheat your fryer.

Prepare a baking sheet with paper towels.

In a bowl, mix flour, cornstarch, 1 teaspoon salt, paprika.

Coat the bites in the flour mixture and fry in small amounts for 2/3 minutes.

When the bites are golden brown, place them on the baking sheet to remove the excess fat, transfer to a serving platter and keep them warm in your oven.

Using a whisk, mix 1 egg yolk with Worcestershire sauce, hot sauce, crushed garlic clove and the juice of the Combava lemon.

Slowly add olive oil while whisking to emulsifie and obtain the aioli.

Serve the bites hot, sprinkled with chopped parsley with the sauce to dip in.

Easy smoked salmon dip

Preparation 15 minutes


225 g Philadelphia, 100 g cream, 1 tbsp lemon juice, 160 g smoked salmon, 2 tbsp chopped chives, 1 tbsp chopped dill, 1 tbsp goji berries, salt, white pepper.


In a bowl, whisk together Philadelphia, cream and lemon juice.

Finely chop smoked salmon with a knife.

Finely chop the berries with a knife.

Using a spatula, combine the cheese mixture with chives, dill, berries and season to taste.

Serve with crackers or thin slices of toasted baguette.

Grilled salmon with coriander and lime sauce

Preparation 20 minutes – Cooking time 10 minutes – Serves 4


1 large salmon fillet, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 pinch of cayenne pepper, 2 spring onions, 100 g cream, 3 tbsp coarsely chopped fresh coriander, 2 tbsp lime juice, 1 garlic clove, salt, pepper, olive oil.


Peel and roughly chop spring onions.

Mix with the function “pulse” cream, spring onions, lime juice, fresh coriander, garlic, and season to taste.

Put the sauce in a bowl and leave at room temperature.

In a bowl, combine ground cumin, ground coriander, cayenne with a little salt and pepper.

Pat dry the fish with paper towels.

Season the fish on both sides with the spice mixture (you can also cut the fillet in 4 portions).

In a large skillet, heat a little olive oil.

Grill salmon 4 minutes on one side, turn with a spatula and continue to grill for 3/4 minutes.

Serve salmon with white rice and a few spoons of sauce.

Shrimps in a spicy broth, almost like at Bubba Gump restaurant

Preparation 20 minutes – Cooking time 15 minutes – Serves 4


For spicy broth:

20 g butter, 1/2 tsp pepper, 1 tbsp Cajun spice, 2 garlic cloves, 1 chicken stock cube, 70 ml water, 70 ml dry white wine, 250 ml fish broth, 1 tbsp Worcestershire sauce, 1/4 tsp sugar.

For shrimps:

30 g butter, 1/2 tbsp Worcestershire sauce, 1 tbsp Cajun spices, 1 clove of garlic, 500 g of raw shrimp.


Peel and finely chop the garlic.

Peel and devein the shrimp.

In a saucepan, melt 20 g butter.

Add the pepper, 1 tbsp Cajun spices and 2 cloves of garlic, chopped and cook for 4/5 minutes.

Then add the fish broth, the chicken stock cube, 1 tbsp Worcestershire sauce, water, sugar and white wine.

Simmer over low heat.

In a large frying pan, melt 30 g butter.

Add 1/2 tbsp Worcestershire sauce, 1 clove garlic, 1 tbsp Cajun spices and shrimps.

Cook for 3/4 minutes, stirring.

Divide shrimp in individual serving dishes.

Drizzle with hot stock.

Serve with rice, lemon wedges and slices of baguette to dip in the broth.

Shrimp quiche

Preparation 15 minutes – Cooking time 45/50 minutes – Serves 6


1 shortcrust pastry homemade or ready rolled, 500 g cooked shrimps, 60 g Philadelphia, 3 eggs, 200 ml milk, 70 g grated mozzarella, 2 tbsp chopped fresh dill, salt and pepper.


Preheat oven to 190 ° C.

Roughly chop the shrimps.

Place the pastry in your pie tin.

Prick the bottom with a fork.

Pre-cook 10 minutes.

In a bowl, combine Philadelphia, milk, eggs with a whisk.

Season to taste.

Place shrimps on pastry.

Sprinkle with chopped dill.

Pour the egg mixture gently.

Sprinkle with grated cheese.

Bake for 45/50 minutes depending on your oven.

Serve with a green salad.

Salmon, cherry tomatoes and olives “en papillote”

Preparation 20 minutes – Cooking time 20 minutes – Serves 4


4 salmon fillets, 200 g cherry tomatoes, 2 tbsp chopped fresh thyme, 100 g pitted black olives, 1 lemon, olive oil, salt and pepper.


Preheat oven to 180 ° C.

Cut 4 large squares of parchment paper.

In a bowl, mix the tomatoes, thyme, olives cut into slices, 8 lemon slices and a little olive oil.

Season to taste.

Place a salmon fillet on each square of parchment paper.

Spread mixture tomatoes, olives, thyme and lemon slices.

Drizzle a little olive oil.

Close the papillote.

Bake for 20 minutes.

Serve with rice.

Langoustines, broad bean and cured ham

A delicious land and sea combination.

Preparation 30 minutes – Cooking time 25 minutes – Serves 4


12 langoustines, 150 g good quality cured ham, 400 g of frozen peeled broad beans, 2 sprigs of fresh thyme, 1 sprig of fresh oregano, olive oil, salt and pepper.


Peel the langoustines.

Season the tails and set aside in your fridge.

In a saucepan, crush the heads and fry them over high heat 2 minutes with a little olive oil.

Add 30 cl of water and boil for 10 minutes.

Strain the broth.

Cook the beans for 5 minutes in salted boiling water, drain and refresh under cold water.

Cut the ham into large pieces and grill 30 seconds in a frying pan.

Reserve the grilled ham on a plate and fry the langoustines tails 3 minutes in the same skillet.

Reserve langoustines tails with the grilled ham.

Put the drained beans in the pan with the filtered broth, thyme, oregano and season to taste.

Cook 3/4 minutes over high heat, stirring.

Divide beans, langoustines and ham on 4 individual plates and serve.