Moules marinières with cardamom, carrot purée with orange

Une recette de Bruno Loubet, Bistrot Bruno Loubet, Londres, Royaume-Uni.

Ingredients for 4 people

  • 4 Traiteur de Paris carrot purée with orange
  • 800 g mussels
  • 60 g chopped shallots
  • 2 tbsp. chopped parsley
  • 1 chopped garlic clove
  • 50 ml white wine
  • 4 tbsp. thick crème fraiche
  • 25 g + 15 g butter
  • ½ tsp thyme
  • 4 cardamom pods
  • 1 tbsp. chopped chives
  • A few sprigs of chervil
  • Juice of ¼ lemon
  • 4 tbsp. diced tomatoes


  1. Place the orange-flavoured carrot on a dish, cover with cling film, pierce lightly and heat in a steam oven for 4 minutes.
  2. Using a large saucepan, sweat the shallots, garlic, thyme, parsley and crushed cardamom pods in 25 g of butter. Add the mussels and the white wine.
  3. Mix thoroughly, cover and let the mussels open.
  4. Set aside the full shells and cover with cling film.
  5. Strain the mussels liquid and bring to the boil. Add the cream, bring to the boil again until reaching the appropriate consistency.
  6. Just before dishing up, whisk in the sauce 15 g of butter, add the chives and lemon juice.


  1. Place carrot purée in the centre of the plate, with the mussels around it.
  2. Drizzle the sauce and garnish with the diced tomatoes and chervil, or any other selected herb.

Bruno Loubet

Born in Bordeaux in 1961, Bruno Loubet sets foot in Britain in 1982 where, having just finished his military service, he is recruited as commis Chef by Pierre Koffmann at Tante Claire.

Selected as Best Young Chef of the year by the Good Food Guide in 1985, he then joins Raymond Blanc as head Chef at the Manoir aux Quat’siasons, which holds two Michelin stars. He returns to London and is appointed head Chef at the Inn on the Park at the Four Seasons hotel. He gains a Michelin star during his first year, then opens the Bistrot Bruno in Soho, nominated as Restaurant of the Year by The Times in 1993. Pursuant to the success of his Bistrot, he opens L’Odeon in 1995, which is also nominated Restaurant of the Year the following year by The Times. After nearly twenty years spent running some of the top restaurants in London, Bruno settles in 2001 with his family in Brisbane, Australia.

2009 sees him return to London, where he helps Pierre Koffmann to run his temporary restaurant, almost a legend, on the last floor of Selfridges.

In February 2010, he opens Bistrot Bruno at the Zetter Hotel, and the Grain Store in 2013 where is menu spotlights vegetables, and is awarded the Sustainable Restaurant of the Year prize. The following year, he gains two Michelin stars.