“Choose mussels from Spain, very meaty, to chew well and enjoy this cake cold, in the garden, when the first rays of the sun warm the atmosphere… I often serve it with a salad of cold mussels.” -Jean Sulpice
For 8 people
- 2 shallots
- 2 kg mussels
- 1 glass of white wine (20 cl)
- 180 g flour
- 7 g of salt
- 8 g baking powder 3 eggs
- 100 g of milk
- 30 g olive oil
- 3g saffron powder
- 100 g shelled mussels (see above)
- 100 g chorizo
- Butter and flour (for the pan)
Collection and finishing of 100 g salicornia chorizo
For the clams
Peel and chop the shallots, brown them in a pan, then add the mussels and deglaze with white wine. Cover and cook covered until the clams open. Remove and allow to cool while the cooking juices are stored well. Shell the mussels, reserve 100 g for the cake and the rest for the dressing.
For cake batter
Mix flour, salt and yeast in a bowl. In another bowl, crack the eggs and beat them with milk, olive oil and saffron. Incorporate this mixture into the previous preparation and beat until the dough is smooth. Add the whole clams and the chorizo cut into small cubes. Mix everything well. Preheat the oven to 160°C. Butter and flour an 18 cm long rectangular shape. Pour the cake batter into the mold. Bake in the oven for approximately 45 minutes. Let the cake cool.
Assembly and finishing
In a pot, heat the cooking juice from the reserved mussels with the diced chorizo, the reserved mussels and the crushed salicornia. Reheat the cake in the oven at 160°C for 2 to 3 minutes until warm. Place a slice of cake on a plate. Add the sauce to the clams and the chorizo all around.