• 4 mussels & white wine croquettes “De Kroketterie”
  • 800g mussels
  • Fine mirepoix of carrots, onion, celery and leek
  • 1 sprig of parsley
  • 1/2 glass white wine
  • 40g mashed potatoes
  • 20g bread croutons


  • 1dl mussel cooking liquid
  • 1dl fish fumet
  • 0,5dl cream


  • 20gr butter
  • salt and pepper


  • 0.5dl whipped cream with one teaspoon finely chopped garden herbs and the juice of 1/2 lime, grated zest of 1/2 lime (organic lime).
  • Prepare the mussels in the traditional way, take the mussels out of the shells and keep the shells to one side.
  • Cut the vegetables finely to form a mirepoix and keep to one side.
  • Strain the mussel liquid and heat along with the fish fumet and half of the cream.
  • Bind the sauce with the roux and add the vegetables. Stir in the butter and the herbs with salt and pepper.
  • Mix the whipped cream with the garden herbs and add the lime juice and zest, herbs with salt and pepper.
  • Deep fry the mussels & white wine croquettes (175°C 7 – 8 mins)
  • Cut open the top of the croquette using small scissors (just as you would with a lightly boiled egg).


  • Take a large deep dish. Arrange a spoonful of mashed potatoes on the edge of the plate and put the mussel croquette on top of it.
  • Separate the mussels into 4 portions and put one portion into the dish.
  • Mix the vegetables in the velouté and pour one large spoonful of velouté over the dish.
  • Using a teaspoon, add little clouds of herb cream (3 – 5 mini clouds) across the dish.
  • Sprinkle the plate with bread croutons and garnish, if you wish, with a few halved cherry tomatoes which were briefly heated beforehand.

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