Mussels “marinières” with cardamom, carrot purée with orange

Une recette de Bruno Loubet, Bistrot Bruno Loubet, Londres, Royaume-Uni.

Ingredients for 4 servings

  • 4 Carrot purée with orange from Traiteur de Paris
  • 800 g mussels
  • 60 g shallots, diced
  • 2 tbs parsley
  • 1 clove garlic, minced
  • 50 ml white wine
  • 4 tbs thick creme fraiche
  • 25 g + 15 g butter
  • ½ tsp thyme
  • 4 cardamom pods
  • 1 tbs chives, chopped
  • A few blades of chervil
  • Juice of ¼ lemon
  • 4 tbs tomatoes, diced

Instructions

  1. Place the Carrot puree with orange on a plate, cover them with plastic wrap and puncture to let air escape, then steam for four minutes.
  2. In a large oven-safe casserole or dish, sweat in 25 g of butter the shallots, garlic, thyme, parsley, and crushed cardamom pods. Add the mussels and the white wine.
  3. Mix well and cover until the mussels have opened.
  4. Reserve the mussels covered under plastic wrap.
  5. Filter the mussel broth and bring it to a boil. Add the crème and return to a boil and let it reach your desired consistency.
  6. When ready to serve, mix in the remaining 15 g butter into the sauce, add the chives and lemon juice.
  7. Serving

    1. Set the carrot mousse in the middle of the plate with the mussels arranged around it.
    2. Pour the sauce over the mussels and decorate it with the diced tomatoes and chervil, or whatever herbs you may have at your disposal.

Bruno Loubet

Born in Bordeaux in 1961, Bruno Loubet stepped foot on British soil for the first time in 1982 when, after his military service had finished, he began as an assistant chef to Pierre Koffman at Tate Claire.

Designated Best Young Chef of the Year by the Good Food Guide in 1985, he then rejoined Raymond Blanc at Oxford as Head Chef for the Manoir aux Quat’Saisons, 2 Michelin stars. He returned to London and became Hed Chef at the restaurant Inn on the Park, at the Four Seasons hotel.

He obtained his Michelin star in a year, then opened the Bistrot Bruno in Soho, elected Restaurant of the Year by the Times in 1993. Buoyed by the success of his Bistrot, Bruno Loubet opened L’Odeon in 1995, which also obtained the title of Restaurant of the Year from the Times the following year.

In 2001, after almost 20 years leading some of the most lauded restaurants in London, Bruno settled with his family in Brisbane, Australia. The summer of 2009 marked a return of Bruno to London, where he temporarily helped Pierre Koffmann to lead his restaurant, now quasi-legendary, on the roof of the grand department store Selfridges. In February 2010, he opened Bistrot Bruno Loubet at Zetter Hotel then in 2013, the Grain Store where his menu placed vegetables in the spotlight and where in the same year he won the Sustainable Restaurant of the Year award. The following year, he returned to the Michelin Guide with two stars.