Mussel ragout à l’armoricaine with puff pastry strips

Ingredients

1 k Bouchot mussels
20 g Bresc Shallot chopped
10 g Bresc Garlic chopped
10 g Bresc Red chilli puree
0.5 dl white wine
0.5 dl cognac
200 g Bresc Tomato bruschetta
5 g tarragon, chopped
1 stalk celery
1 small carrot
1 lemon
50 g butter
60 g flour
0.5 dl cream
4 slices puff pastry
1 egg
8 g sesame and fennel seeds
dash of oil
salt and pepper
chopped celery leaves to garnish

Preparation method

Preheat the oven to 175°C. Spread the lightly beaten on the sheets of puff pastry and sprinkle the sesame and fennel seeds over them. Cut them into wide strips, bake for 20 to 25 minutes and allow them to dry at 100°C.
Wash the mussels and discard any that will not stay closed. Braise the shallots and garlic and spoon the mussels over them. Sprinkle with plenty of pepper, then add the white wine and cook the mussels until they are just done. Remove them from the pan and remove the mussels from their shells; reduce the liquid.
Peel the carrot and the celery and chop them finely. Fry them briefly in butter, then add the tomato bruschetta and red chilli puree and allow to braise briefly. Add the flour and cook briefly. Add the cognac, the liquid from the mussels and the cream and stir briefly. Season with salt, pepper and the chopped tarragon. Add the mussels to the sauce and mix everything well. Serve with a little chopped celery leaf, segments of lemon and the puff pastry strips.