by Peter Coucquyt
on October 13, 2014

Les vergers Boiron Beetroot – Mussel – Walnut – Vin Jaune – Vanilla

We present you an appetizer cooked mussels with Vin Jaune jelly, beetroot mousse and beetroot salad.

The roasted walnuts and the vanilla share earthy flavors with beetroot, while the fruity aromas of the Vin Jaune are complementary to the earthiness.

Read where that earthiness of beetroot comes from.

Preparation Method (6 persons)


  • 18 pieces Mussel

Cook the mussels. Remove from the shells and strain the cooking liquid. Drizzle the mussels with some olive oil.

Jelly Vin Jaune

  • 60 g Vin jaune
  • 60 g Mussel juice
  • Bourbon vanilla
  • 1,5 g Gelatine leaf , pre-soaked

Preheat the Vin Jaune with mussel juice and vanilla. Add the gelatine and dissolve. Pour onto a plate and let gel. Cut into the desired shape.

Beetroot mousse

  • 130 g Beetroot , Les vergers Boiron
  • 100 g Water
  • 3 g Gelatine leaf , pre-soaked

Mix the puree with the water. Season with salt and pepper. Sieve. Heat to 40 ° C. Add the gelatine and dissolve. Put in the freezer until it is cold and has not yet gelled. Put in a bowl and place in an ice bath. Whisk. Spread over the glass and place in the refrigerator.

Beetroot salad

  • 250 g Beetroot , cooked
  • Olive oil
  • Red wine vinegar
  • Chives , chopped

Dice the beetroot. Add olive oil, red wine vinegar and chopped chives. Season to taste.


  • Walnut , chopped

Divide the mussels between the different glasses. Finish with some beetroot salad, some chopped walnuts and beetroot jelly. Enjoy this wonderful appetizer.

by Peter Coucquyt
A former Michelin-starred chef, Peter applies his culinary expertise to the science of Foodpairing®, infusing the sensory experiences of aroma, taste and texture into every one of his creations.

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