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