Serves 4.

400 g fresh mussels

100 ml white wine

50 g shallots, chopped

1 tsp fresh thyme and tarragon

Italian vegetables (zucchini, fennel, broccoli, carrot, ratte potatoes)

Salt and pepper, to taste

Sabayon:

6 egg yolks

50 ml white wine

100 ml butter

1 tsp fresh thyme and tarragon

200 ml whipping cream

1 tsp lemon juice

Sea salt flakes and crushed black pepper

1. Cook the mussels Marinara-style. Reduce white wine, shallots, thyme, salt and pepper in a saucepan, then add the mussels and cook (covered) for 5 to 7 minutes.
2. Pre-cook the Italian vegetables in salted water. Set aside and keep warm.
3. Make the sabayon. Whisk the egg yolks, white wine, butter and finally add cream add the thyme, Tarragon and the lemon juice. Season with salt and pepper.
4. Place Marinara-style mussels and pre-cooked vegetables in a cocotte and pour the sabayon over. Make sure the sabayon covers the mussels and the vegetables.
5. Put the filled cocotte into a preheated oven for 10 minutes at 240°C, till sabayon turns golden brown. Serve immediately.

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