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Marinière style butternut squash velouté, mussels and burnt onions petal

Appetizers, Fish, Seafood & Shellfish

Butternut squash soup flavoured with the cooking juices from clams and served with a clam salad with tarragon, parsley and chives.

L'idée déco

Strain your velouté through a fine-mesh sieve to get a very smooth texture.


Recipe for 16 tapas

For the clams

600 Gr
Fresh mussels
1 Unit(s)
250 Ml
White wine
15 Gr
Salted butter
0.50 Bunch(es)
250 Ml
Sour cream

For the butternut squash velouté

1 Unit(s)
Butternut squash
1 Unit(s)

For the onions

6 Unit(s)
Cipollini onion
  • Vegetable oil
  • Salt and pepper
  • Butter

Preparation time: 45.00 min

  • General preparation

    Peel and cut squash into cubes. Peel and chop the onion and shallots. Chop the chives. Pluck the parsley and tarragon leaves from the stems and chop them finely.

  • Clam preparation

    In a saucepan heat up the butter and sweat the shallots over medium heat. Add the clams, cover and cook for 2 minutes. Add the thyme and white wine, cover and cook 4 minutes. Strain the cooking juices and shell the clams. Mix them with the herbs, season and add a drizzle of olive oil. Place in the refrigerator.

  • Velouté preparation

    In a saucepan, heat a drizzle of olive oil and sweat the onion, add the squash cubes and sweat for a few minutes. Cover with water and cook for 20-25 minutes, or until the squash is tender. Add the clam cooking juices and bring to a boil. Blend everything until velvety smooth. Adjust the seasoning.

  • Burnt onion petals

    In a hot skillet with oil, place the halved onions and let them cook until you get a rich dark color on the flat surface.  Set aside.

    With your fingers, break the onions apart to make petals and keep them in a warm environment.

  • To serve

    In a soup bowl, pour a ladle of squash velouté, then add a spoonful of the clams with the herbs, finish with a drizzle of olive oil.

Strain your velouté through a fine-mesh sieve to get a very smooth texture.

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