ingredients

8 large scallop walnuts without coral
300 g of bouchot mussels
16 green asparagus tips
4 cherry tomatoes
1 shallot
1 tbsp. to s. chopped parsley
5 cl of white wine
20 g of butter
2 dl of fresh cream
1 tbsp. to s. olive oil
Flower of salt

Steps

Step 1

Take off the little black casing of scallop nuts. Put the scraped and washed mussels (if necessary) in a saucepan with chopped wine, shallot and parsley. Cover, cook 3-4 min over high heat. Take the mussels out of the shells. Filter, keep the juice. Boil it with the cream in a small saucepan, let evaporate a few minutes. Rectify the seasoning.

2nd step

Preheat the oven to 200 ° C (item 6). Boil the asparagus tips 2-3 min with salt water; keep them crunchy. Heat the oil in a small skillet, roll the cherry tomatoes for 1 min.

Step 3

Garnish walnuts in a frying pan in hot butter, 1 min per side. Salt with fleur de sel.

Step 4

Divide the mussels, then the sauce halfway up to 4 minicocottes. Top with asparagus, scallops and cherry tomatoes. Cover, bake for a few minutes. Serve hot.

tips

Adeline's ideas

Watch out for the seasoning! Your mussels can make a salty juice that will be even more after boiling and losing volume. Taste the sauce: pepper it, but you probably will not need to salt it. If it is very salty, consider it in the following recipe: salt very little water asparagus and scallops, pour the sauce last in the pan to spread its salt over all.

Do it fast: all the ingredients must enter the casserole while they are still hot and should only stay a few minutes in the oven. Otherwise, your scallops may overcook.

Green asparagus normally grows in the spring. You can buy them frozen: take the tips by cutting them with a knife, put them all frozen in the casseroles, prolong the cooking time a little.

With the stalks of asparagus, prepare a soup velvety: cook them in salted water with round rice, season to your taste, mix, add thick cream.

• 
• "Cocottes minus! "
• Sign of a time concerned with individual pleasure, the casseroles became very small. This book gives 50 recipes to cook, reheat, or simply present cold in these 10 cm diameter cast iron or ceramic nests. Feats are much more varied than in their rich ancestors: soups and fruity gazpacho, vanilla sole rolls, duck aiguillettes with mangoes, pan-fried vegetables with blue-veined snails ... and 12 desserts, from classic crème brûlée to white-eating coconut flavor of the islands. From Frédéric Berqué. Toquades collection. First Editions. € 6.90.