Prepare to embark on a culinary journey that will transport your taste buds straight to the elegant coastal regions of France! This extraordinary Flan aux Moules et Jus de Homard is not just a recipe, but a sophisticated seafood experience that transforms humble mussels into a creamy, luxurious masterpiece. Imagine a delicate, silky custard infused with rich lobster stock, studded with tender mussels, and baked to perfection - this is gourmet cooking that looks and tastes like it came straight from a Michelin-starred kitchen.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 500g mussels, cleaned
- 250ml lobster stock
- 3 eggs
- 200ml cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by thoroughly cleaning the mussels under cold running water. Remove any beards or debris, and discard any mussels that are open and do not close when tapped.
- In a large pot, bring the lobster stock to a gentle simmer over medium heat. Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- Once the mussels are cooked, remove them from the pot and set aside to cool slightly. Strain the cooking liquid through a fine sieve to remove any sand or grit, reserving the stock for later use.
- In a mixing bowl, whisk together the eggs, cream, and 250ml of the reserved lobster stock. Season the mixture with salt and pepper to taste.
- Preheat your oven to 180°C (350°F). Prepare four individual ramekins by lightly greasing them with butter or oil.
- Remove the mussels from their shells and chop them coarsely. Distribute the chopped mussels evenly among the prepared ramekins.
- Pour the egg and cream mixture over the mussels in each ramekin, filling them about three-quarters full.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath.
- Carefully transfer the baking dish to the preheated oven and bake for approximately 40-50 minutes, or until the flans are set and a knife inserted in the center comes out clean.
- Once cooked, remove the ramekins from the water bath and allow them to cool slightly before serving. You can serve them warm or at room temperature.
- Garnish each flan with chopped parsley before serving for a fresh touch. Enjoy your Flan aux Moules et Jus de Homard!
Tips
- Always use the freshest mussels possible - they should have a clean, sea-like smell and closed shells before cooking.
- Strain the cooking liquid carefully to ensure no sand or grit remains in your delicate flan.
- The water bath (bain-marie) is crucial for achieving a smooth, creamy texture without curdling the eggs.
- Use a sharp knife to test doneness - it should come out clean when inserted into the center of the flan.
- For an extra touch of elegance, consider pairing this flan with a crisp white wine like a Muscadet or Chablis.
- If you can't find lobster stock, you can substitute with fish stock or make your own by simmering shellfish shells.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 22g
Fat: 21g
Saturated Fat: 12g
Cholesterol: 250mg
