Pour
5 personnes
Préparation
20 minutes
Cuisson
15 minutes
INGREGIENTS
- 1 Velouté of mussels from Groix
- 250g of mussels
- 50g of chorizo
- 20cl of 30% liquid cream
- 1/2 lemon
- Olive oil
- Salt, pepper
PREPARATION
- Heat the Velouté of mussels chorizo in a saucepan.
- Whip your liquid cream into whipped cream with a whisk or electric mixer, salt, pepper and keep cool.
- Preheat your oven to 160°C.
- To make your Chorizo Chips, slice your chorizo into thin slices then place them on a baking sheet covered with baking paper and bake 6 to 7 min.
- When your chorizo slices are well toasted, remove them from the oven and place them on paper towels.
- In a saucepan, heat a little olive oil and pour in your mussels. Cover and cook 4 to 5 min. Add the lemon juice, stir and remove from the heat.
- Peel your mussels.
- In your glasses, pour the soup 2/3, add some mussels, cover with chantilly and garnish with your chorizo chips.
Serve hot, enjoy as an aperitif or as a starter.