just be more nature 

Eggs casserole with mussels, in a potato suit


  • 200g Escal mussel meat
  • 20g of butter
  • 12 potatoes
  • 12 quail eggs
  • 250g of thick cream
  • 1/2 bunch of parsley
  • Salt, pepper


Cook the potatoes in a pot of cold salted water for 45 minutes. Drain and chill for 24 hours.
Cut off the top of the potatoes, empty them and break a quail egg in the bottom. Add a spoonful of cream and put in the oven at 180°C for 15 minutes.
Defrost and drain the mussels then fry them for 2 minutes in butter. Season and set aside.
Take out the potatoes, garnish them with mussels and a little parsley. Serve with a nice salad.

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