Mussels, Shrimps and Leeks on Rounded Potato Pancakes

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 50
Portions 4
Freezing No


  • 24 mussels
  • 16 medium shrimps, shelled
  • 45 ml (3 tbsp.) white wine
  • 15 ml (1 tbsp.) olive oil
  • 1 package of sliced leeks Les Cultures de chez nous
  • 125 ml (1/2 cup) cream 35 %
  • Nutmeg
  • Salt and pepper
  • Pancakes
  • 6 small potatoes
  • Olive oil
  • Salt and pepper
  • Sauce
  • 250 gr (1 cup) parsley
  • 60 ml (4 tbsp.) mussel juice
  • Decoration
  • Fried parsley
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  • Prepare pancakes with peeled and sliced potatoes, thick as a coin. On a greased sheet of wax paper, put on a baking dish, lay potato slices in circles in order to make 3 in. large rounds. Make 12 pancakes. With a brush, oil their surface, salt and pepper. Cook in the oven at 185°C (375°F) 5 to 10 minutes, until pancakes are golden brown.
  • Open mussels. In a saucepan, pour white wine and add a part of the shallot. Add mussels on the heat. Pepper and let cook about 5 minutes. Remove mussels from their shells. Keep warm. Filter the cooking juice.
  • For the sauce, put parsley through a centrifuge. Then, add mussel juice and parsley juice in a mixer and keep on 2 to 3 minutes until you obtain an homogenous liquid. Check seasoning. Keep this sauce warm in a double boiler.
  • For shrimps, sauté the rest of the shallot with olive oil in a saucepan. Add shrimps. Cook gently 2 to 3 minutes, depending on the size. Remove shrimps from the saucepan, add leek shoestring, and cook 3 to 4 minutes. Pour cream 35 % and reduce to half. Salt, pepper and add a dash of nutmeg. Reheat shrimps in the leek sauce.
  • Decoration
  • To serve, put one potato pancake in each plate. Add leeks, 2 shrimps, 3 mussels, and repeat the operation. Finish with a pancake. Pour parsley sauce around and garnish with fried parsley.

Chef's notes