Stefan Meier’s recipe
How about a trip to Brittany for a meal? That’s what Stefan Meier, the starred chef of the Gasthaus Rathauskeller restaurant in Zug, proposes with his recipe for Breton Bouchot mussels with sepia noodles. A gastronomic creation that promises an exceptional taste journey.
The recipe (for 4 people)
Ingredients
- 1200 g bouchot mussels
- 120 g cuttlefish noodles
- 1 tomato, diced
- 1 clove of garlic, halved, germ removed
- 1 small bunch of Italian parsley
- 1 small carrot, peeled and cut into thin strips
- 1 leek, cut into thin strips
- 100 g butter at room temperature
- 1 dl olive oil
- salt and pepper
Bouchot mussels: Cook for 9 minutes at 100 degrees steam
Carrot and leek strips: cook for 2 minutes at 100 degrees steam
Preparation
- Rinse the Bouchot mussels well in cold water.
- Drain and steam according to instructions.
- Remove from the cooking chamber and drain the mussels in a colander.
- Collect the stock in a saucepan.
- Remove the mussels and set aside.
- Put the stock in the pan on the hob with the butter and olive oil.
- Season with salt and pepper and set aside.
- Steam the carrots and leeks according to the instructions.
- Remove from the cooker, drain well and add to the clam sauce.
- Set aside.
Preparation of the cuttlefish pasta
- Cook the cuttlefish pasta in sufficient salted water on the stovetop until al dente.
- Drain in a colander and twist four nests with a meat fork.
- Set aside.
Dressing
- Bring the mussels to the boil with the mussel sauce, diced tomatoes and parsley and add the garlic.
- Divide between 4 deep plates.
- Place the sepia noodle nests on top.
Enjoy!
Find all the information about the Gasthaus Rathauskeller restaurant on their website: https://rathauskeller.ch/68/