The “éclade” of mussel
A delicious and natural cooking, with pine needles. Taste it on the beach!
You just need
Bouchot mussel (400 gr or 14 oz. per person)
Dry pine needles
A large wood plank
A few bay leaves
A truly simple recipe.
Place the mussels on the plank with the hinged part of the shell facing up.
Start by forming a star with 4 mussels, and continue.
Gently cover the mussels with pine needles and bay leaves.
Ignite the needles. Once the needle burned, blow the ashes away.
The mussels can be eaten with toasts and salted butter.