Le Mouettes D’arvor Recipe

Inspect and rinse mussels

Discard any mussels that are cracked or remain open when tapped. Rinse remaining mussels well under cold running water and remove beards with a small knife or by pulling. Place cleaned mussels in a bowl in the refrigerator while you prepare other ingredients.

Simmer broth

In a large heavy-bottomed pot over medium heat, add 1 tablespoon olive oil. When warm, add the white wine and bring to a gentle simmer for 1–2 minutes to cook off alcohol. Add fish stock (or clam juice) and 1 cup water, then add the bay leaf. Keep at a low simmer while you sauté the aromatics.

Sauté aromatics

In a separate wide sauté pan or the same pot if large enough, melt 1 tablespoon butter with the remaining 1 tablespoon olive oil over medium heat. Add the minced shallots and cook 2–3 minutes until softened and translucent, stirring so they don’t brown. Add garlic and cook 30 seconds until fragrant.

Cook vegetables

Add the sliced leek and fennel to the pan and cook 3–4 minutes until they begin to soften. Add the diced potatoes and stir to coat. Cook 2 minutes, then add the peeled, seeded, diced tomato. Season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Pour the simmering broth (from previous step) into the pan so the vegetables are mostly covered. Bring to a simmer, cover partially, and cook 10–12 minutes until potatoes are tender when pierced with a fork.

Add mussels and shrimp

Increase heat to medium-high. Add the cleaned mussels and the shrimp to the simmering vegetable-broth mixture. Cover and cook for 4–6 minutes, shaking the pot once or twice. Mussels are done when shells open; discard any that remain closed. Shrimp should be opaque and pink.

Finish broth

Remove the pot from heat. Stir in the remaining 1 tablespoon butter and the heavy cream. Add the chopped parsley, tarragon, thyme leaves, fennel fronds (if using), lemon zest and the juice from the half lemon. Taste and adjust seasoning with the remaining 1/2 teaspoon salt and up to 1/4 teaspoon black pepper as desired.

Ladle mussels, shrimp and vegetables into warmed shallow bowls with plenty of broth. Spoon a little of the compound/seaweed butter over warm baguette slices if using, and serve alongside to soak up the broth.

Garnish each bowl with an extra sprinkle of chopped parsley and a twist of black pepper. Serve immediately with lemon wedges on the side.