Mussel Soup with Beef Ragout and Pears Candied in Pear Grappa with Almonds

Mussel Soup with Beef Ragout and Pears Candied in Pear Grappa with Almonds

Ingredients

  • 500 g fresh mussels
  • 200 g beef ragout
  • 2 candied pears
  • 1 cl pear grappa
  • 10 g almond flour

Directions

  1. Clean the mussels by rinsing them in water and getting rid of any impurities on the shells, as well as discarding of the ‘beard’. Then cook them in the pan until they open up, but make sure not to overcook them. Pass the mussel cooking water through a strainer and keep it aside, making sure it stays warm.

  2. Take the candied pears and cut them into small cubes, then roll them in some almond flour.

  3. Start plating the ragout on the bottom of a plate, using a square baking pan to help you shape it. Then lay out the shelled mussels with some candied pear cubes on top. Finish the dish by pouring the mussel cooking water around.