Aperitif First course

Zucchini stuffed with mussels, Provençal-style broad bean and pea stew

Par Par le Chef Laurent COLIN - Le Méridien Beach Plaza

This recipe was featured at the "From Sea to Plate" fair, held during Monaco Ocean Week 2018.

Zucchini stuffed with mussels, Provençal-style broad bean and pea stew
45 min
Préparation
15 min
Cuisson
60 min
Total
Average
Niveau
10
Personnes

Ingredients

  • To stuff 10 flowers:
  • 5 g of garlic
  • 100 g zucchini
  • 100 g of mushrooms
  • 50 g of broccoli
  • 20 g Parmesan cheese
  • 10 g of white bread
  • 5 cl of milk
  • 1 egg yolk
  • 1 tablespoon chopped parsley
  • 80 g of cooked mussels in a seafood sauce, shelled
  • 10 zucchini flowers
  • Olive oil
  • Salt and pepper
  • 40 g onion
  • For the sauce:
  • 1 dl of mussel juice (the cooking liquid from the steamed mussels)
  • 2 shallots
  • 5 cl of white wine
  • 1 dl of cream
  • 20 g butter
  • Saffron
  • Orange juice
  • For the Provençal stew:
  • 250 g fresh peas
  • 250 g fresh broad beans
  • 100 g fresh tomatoes, peeled and chopped
  • 10 g of garlic

Preparation

1
To make the filling: Sauté the chopped onion, chopped garlic, diced zucchini, diced mushrooms, and finely chopped broccoli in olive oil. Season with salt and pepper. Cook for 15 minutes, then set aside. Soak the bread in milk. Knead well until a dough forms, then add the egg yolk, Parmesan, and chopped parsley. Mix the vegetables with the bread mixture, then stir in the chopped mussels. Adjust the seasoning. Using a spoon, stuff the zucchini flowers. Steam everything in a steamer for about 5 to 8 minutes.
2
Sauté the chopped shallot in a knob of butter. Deglaze with white wine, then add the mussel juice. Reduce the liquid. Add the cream and saffron. Adjust the seasoning. Once the sauce is ready, add the orange juice just before serving.
3
For the Provençal stew - Blanch the peas and fresh broad beans in boiling salted water for about a minute. Cool them in ice water to preserve their color, then remove the skins from each pea and broad bean. Set everything aside.
4
Sauté the chopped shallot and garlic in olive oil until softened. Add the crushed tomatoes. Simmer for 15 minutes. Season, then add the broad beans and peas.
5
In the center of a plate, arrange the Provençal stew in a nest shape, then place the cooked zucchini flowers on top. Add the sauce.