Mussels and shrimps with leeks and potatoes galettes

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


  • 24 mussels
  • 16 peeled medium size shrimps
  • 45 ml (3 tablespoons) of white wine
  • 1 shallot
  • 30 gr (2 tablespoons) of olive oil
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of cooking cream
  • Nutmeg
  • Salt and pepper
  • Galettes :
  • 6 small potatoes
  • Olive oil
  • Salt and pepper
  • Sauce :
  • 250 gr (1 cup) of parsley
  • 60 ml (4 tablespoons) of mussels juice
  • Garnishing :
  • Fried parsley
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  • Prepare galettes by peeling potatoes and making potatoes slices thick like a coin. Cover an oven bake safe plate with parchement paper and oil. Set potato slices to form a circular form of 8 cm (3 inches) of diameter. Make 12 galettes. With a brush, oil galettes. Salt and pepper. Oven bake at 375 °F(185 °C) for 5 to 10 minutes, until galettes roast.
  • Open mussels. In a casserole, pour white wine and add a part of the shallot. Over heat, add mussels. Pepper and cook for about 5 minutes. Remove mussels from its shell. Keep warm. Filter juice.
  • For the sauce, set parsley in a juice centrifuge. Afterward, in a mixer, add mussels juice to parsley juice and mix for 2 to 3 minutes to obtain an homogenized juice. Verify seasoning. Keep this sauce warm in a bain-marie.
  • For the shrimps, fry remaining shallot in a casserole with olive oil. Add shrimps. Slowly cook for 2 to 3 minutes depending of the size. Remove shrimps from casserole and add sliced leeks then cook for 3 to 4 minutes. Pour cream and reduce of an half. Salt, pepper and add a pinch of nutmeg. Warm up shrimps into leeks sauce.
  • Garnishing :
  • For service, set at the bottom of each plate a potato galette. Add sliced leeks to it, 2 shrimps, 3 mussels and repeat the same operation. Finish with a galette. Pour parsley sauce all around and garnish with fried parsley.

Chef's notes