๐จโ๐ณ Method
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1
Prepare a court-bouillon: clean the onion, slice it, and place in a large pot.
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2
Add two glasses of water, bay leaf, thyme, and parsley stems.
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3
Let simmer gently for 20 minutes.
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4
Strain the court-bouillon.
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5
Clean the mussels, scampi, and cockles and place them in the court-bouillon.
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6
Cook over high heat, stirring occasionally, until all shells open.
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7
Remove from the court-bouillon and shell the mussels and cockles.
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8
Peel the scampi and remove the intestinal vein.
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9
Let cool.
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10
Strain the cooking liquid and set aside.
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11
Place two tablespoons of tomato paste in a bowl.
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12
Add the cognac.
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13
Slowly whisk in the cream as if making mayonnaise.
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14
Add a few tablespoons of the cooking liquid.
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15
Season with salt and plenty of pepper.
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16
The sauce should be very smooth and homogeneous.
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17
Finely chop the parsley.
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18
Mix the mussels, cockles, crab meat, and shrimp.
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19
Wash and spin-dry lettuce leaves.
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20
Slice very finely into thin strips and line the bottom of serving glasses.
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21
Fill the glasses with the seafood mixture.
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22
Top with the scampi.
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23
Spoon some sauce over and sprinkle with chopped parsley.
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24
Chill the glasses until just before serving.
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