Griddled mussels à la virfolade

Ingredients

(serves 4)

• 1.5 litres of Bouchot mussels, thoroughly cleaned
• green pepper, thinly sliced
• red pepper, thinly sliced
• courgette, thinly sliced
• onions, thinly sliced
• garlic cloves, peeled and finely chopped
• 2 peeled tomatoes, sliced
• Wild thyme and thyme flowers
• Salt and freshly ground pepper
• Olive oil

Preparation on the griddle

1. Marinating the vegetables (in advance)
One hour before cooking, mix all the vegetables in a salad bowl. Season with salt and pepper, add a little wild thyme and a pinch of thyme flowers. Leave to marinate.

2. Preheating
Turn on the griddle.

3. Separate cooking
On one side of the griddle, spread out the mussels.
On the other side, arrange the marinated vegetables.

4. Searing the vegetables
Using a spatula, sear the vegetables well. Add a pinch of salt, a twist of the pepper mill, and cook for 4 minutes.

5. Assembly
When the mussels begin to open, season with pepper and gently mix them with the vegetables.
Continue cooking for 3 minutes so the flavours blend harmoniously.

Service and accompaniments

Serve piping hot, straight from the griddle. This simple, sociable dish pairs perfectly with a Bandol rosé, ideal for enhancing the Mediterranean notes of the virfolade.

Exclusive recipe by Chef Patrick Asfaux