Creamy swim of shells with yuzu - Creamy swim of shells with yuzu - Healthy and gourmet meal idea

Creamy swim of shells with yuzu

Prep Time40 mins
Cook Time55 mins
Total Time55 mins
Course: Crustacean fish and seafood
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Crustacean fish and seafood, Cuisine of the terroirs, Fruits
Servings: 6
Calories: 190kcal


  • 18 Knives
  • 500 g Bouchot mussels
  • 500 g hulls
  • 25 cl Liquid cream
  • 1 Glass of dry white wine
  • 1 Yuzu
  • 1 C. coffee Cornstarch
  • 1 Lime
  • Cell


  • Soak the hulls and knives for 1 hour in cold salted water, then drain them. Wash the mussels.
  • Put all the shellfish in a casserole, pour the white wine, cover and let cook a few minutes, the time they open. Book some whole shells, shovel the others.
  • Filter the cooking juices. Finely grate the zest of yuzu and squeeze its juice. Pour into a saucepan the shellfish cooking juice, the yuzu juice and the cornstarch diluted in the cream. Bring to a boil and cook until the mixture thickens. Add the shell shells and reserve covered.
  • Divide the shellfish and the sauce into 6 soup plates. Garnish with reserved seashells and sprinkle with yuzu zest. Decorate with slices of lime and enjoy immediately.

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