ingredients

1.2 kg of cleaned weighed mussels
1 kg of shells
6 round zucchini 175 g-200 g
2 shallots
4 cloves of garlic
8 sprigs of flat parsley
1 sprig of tarragon
20 sprigs of chives
Curry
Chili paste
Cooking Butter (President)
2.5 cl 2.5 cl of dry white wine

Equipment

1 tablespoon
1 large non-nonstick casserole
1 strainer on 1 salad bowl
1 medium saucepan

Steps

Step 1

In advance : cut a zucchini hat 3/4 of their height; empty the flesh leaving at least 1 cm against the walls. Salt inside, flip them over the laundry, let them out.

2nd step

Seashells : heat the mussels and 2.5 cl of wine in the casserole, close, stir often. As soon as they open, drain in the strainer placed on the salad bowl. Collect the juice, shuck the mussels. Do the same with the hulls. Mix mussels juice and cockles juice, boil until 3 dl remain.

Step 3

Zucchini: Zucchini coat the inside with 6 knobs of butter, tighten up the casserole with shellfish juice 1 dl and 1 dl water. Cover. Cook for 15 minutes over medium-low heat in their steam.

Step 4

Assemble : keep in the pan 1 dl of juice, add chopped garlic and shallots cut in 6 in length, 1/3 tbsp. to c. of chili paste and 1 tip of curry knife. Boil. When he remains 2-3 cuil. to s. of juice, add 60 g of shredded butter while turning; as soon as it is melted, add the shellfish over low heat, stir. As soon as they are hot, add the finely chopped herbs, remove from the heat.

Step 5

To serve : drain the zucchini well, fill them with hot shells with their sauce.