- 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.