Marinière style butternut squash velouté, mussels and burnt onions petal |

Preparation time: 45 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.