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Dutch Mussels in a Dashi-broth

INGREDIENTS (4 PERSONS)

  • 4KG DUTCH MUSSELS
  • 10CL SOY SAUCE
  • 30G KATSUOBUSHI (DRIED BONITO)
  • 300G MIX OF WILD MUSHROOMS (CHANTERELLES, PIED DE MOUTON, ERYNGII)
  • 2 LEEKS
  • 1 SHALLOT
  • 5CL WHITE WINE / SAKE
  • 1L WATER
  • 1CL OLIVE OIL
  • SALT & PEPPER

STEP 1

Clean the mix of wild mushrooms with a fine brush. Then cut off the stems and save them for the broth.

STEP 2

Boil the water, a leek cut in half, the mushroom stems and the soy sauce together in one pan. Once boiling, remove the pan from the heat and add the katsuobushi. Let it steep for 10 minutes and then strain the broth through a coffee filter.

STEP 3

Take a frying pan and fry the mushrooms and the shallot cut in half in the olive oil. Season with salt and pepper. Then pour the mixture into a deep plate.

STEP 4

Put the mussels in the sink, stir the mussels with your hands while pouring water over them. Then carefully check for dead/open mussels, and remove them into the trash.

STEP 5

In the same pan, add the julienned leeks, mussels and wine. When the mussel shells are completely open, pour the entirety with the mushrooms into a deep plate. Pour the sieved broth over the mussels.