Ingredients for 4 people:
[/vc_column_text][vc_column_text]- 1litre 1/2 of well-cleaned bouchot moulds - 1 green pepper, gutted and minced
- 1 red pepper, gutted and minced
- 1 zucchini, minced
- 2 onions, minced
- 2 cloves garlic, degerminated and chopped
- 2 tomatoes, mound (skins removed) and sliced
- snake and thyme flower
- salt,ground pepper - olive oil[/vc_column_text][/vc_column][/vc_row][vc_row gap="0" columns_placement="middle" css=".vc_custom_1519309896767{margin-top: 30px !important;}" bg_type="no_bg" bg_grad="background: -webkit-gradient(linear, left top, left bottom, color-stop(0%, #E3E3E3));background: -moz-linear-gradient(top,#E3E3E3 0%);background: -webkit-linear-gradient(top,#E3E3E3 0%);background: -o-linear-gradient(top,#E3E3E3 0%);background: -ms-linear-gradient(top,#E3E3E3 0%);background: linear-gradient(top,#E3E3E3 0%);" parallax_style="vcpb-default" bg_image_repeat="repeat" bg_image_size="cover" bg_img_attach="scroll" parallax_sense="30" animation_direction="left-animation" animation_repeat="repeat" bg_override="0" parallax_content_sense="30" fadeout_start_effect="30" overlay_pattern_opacity="80" multi_color_overlay_opacity="0.6" seperator_type="none_seperator" seperator_position="top_seperator" seperator_shape_size="40" seperator_svg_height="60" seperator_shape_background="#ffffff" seperator_shape_border="none" seperator_shape_border_width="1" icon_type="no_icon" icon_size="32" icon_style="none" icon_color_border="#333333" icon_border_size="1" icon_border_radius="500" icon_border_spacing="50" img_width="48" ult_hide_row_large_screen="off" ult_hide_row_desktop="off" ult_hide_row_tablet="off" ult_hide_row_tablet_small="off" ult_hide_row_mobile="off" ult_hide_row_mobile_large="off"][vc_column width="1/1"][vc_column_text]
Progression of the recipe:
[/vc_column_text][vc_column_text]1) 1 hour before marinating in a bowl all your vegetables ,salt and pepper add a little snake and a pinch of thyme flower. 2) Turn on the plancha.
3) On one side of the Plancha, spread your mussels and on the other side your vegetables.
4) With a spatula, snake the vegetables a little salt and give a good cut of pepper mill (cooking 4 minutes).
5) It is at this time that your mussels will open and pepper them, then gently mix the mussels and garnish.
Make the floors 3 minutes together so that osmosis occurs.
Here is an easy, friendly dish that is served with a good Bandol rosé, for example, to delight all your guests.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]Exclusive recipe by Chef Patrick Asfaux[/vc_column_text][/vc_column][/vc_row]