Crème de moules de bouchot au curry, carottes blanches et sel fumé

Hey everyone, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, Crème de moules de bouchot au curry, carottes blanches et sel fumé. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Crème de moules de bouchot au curry, carottes blanches et sel fumé is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Crème de moules de bouchot au curry, carottes blanches et sel fumé using 9 ingredients and 8 steps. Here is how you can achieve that.

Je suis fan d’épices, ceux de Roellinger me donne des idées tous les jours ... @cemacuisine

Ingredients and spices that need to be Prepare to make Crème de moules de bouchot au curry, carottes blanches et sel fumé:

1. 1,5 kg moules de bouchot
2. 1 oignon
3. 1 blanc de poireau
4. Quelques carottes blanches
5. 20 cl crème liquide
6. Sel et poivre
7. Sel fumé
8. Curry, pour moi le curry corsaire de Roellinger
9. 40 gr beurre demi sel

Instructions to make to make Crème de moules de bouchot au curry, carottes blanches et sel fumé

1. Épluchez les carottes, le poireau et l’oignon
2. Nettoyez les moules, faites les cuire avec un filet d’huile d’olive, la moitié de l’oignon émincé et une cuillère de curry
3. Après cuisson, décortiquez les moules, les réserver avec leur jus de cuisson, gardez quelques moules pour le dressage
4. Coupez les carottes et le poireau en rondelles, émincez l’autre moitié de l’oignon, faites dorer dans 30 g de beurre
5. Quand c’est bien doré ajoutez les moules et leur jus ainsi que 70 cl d’eau, salée poivrez et ajoutez 2 cac de curry
6. Laissez bouillir pendant 30 min
7. Ajoutez la crème liquide et mixez très finement, au cook expert, 2 fois vitesse 18, il ne doit plus y avoir de morceaux, si ce n’est pas complètement crémeux, passez la crème de moules au chinois
8. Pour les carottes blanches, les faire dorer avec 10 gr de beurre ajouter 15 cl d’eau et laissez confire, ajoutez le sel fumé

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