Krampouz et les Chefs

Shellfishes and aspargus on the griddle plate by Olivier Bellin

recipe | Plancha

  • Difficulty easy
  • Number of persons 4
  • Preparation / cooking time
  • Cost €€ €€€€€
  • 2 bunches of green aspargus
  • 1 bunch of thyme
  • 10 cl of cider vinegar
  • Salt, Pepper
  • 100 g of cockles
  • 100 g of mussles
  • 100 g of clams
  • 10 cl of poultry broth
  • 10 g of butter
  • 1 teaspoon of curry
Recipe realized with the follow Krampouz product :


– Preheat one side of your plancha to 200-250°C.

– Spread some olive oil on the griddle plate; once the oil is hot you can dispose the shellfishes on the plancha, first the clams, then the mussles, and the clams. Let them cook for 3 to 4 minutes until they open.

– Preheat the second side of your griddle plate to 100-150°C.

– Peel the aspargus and paint them with olive oil.

– Dispose them on the plancha and let them cook for 4 to 5 minutes.

– In the meantime, cook the poultry broth in a saucepan until boiled, then reduce the temperature and add butter and curry. Emulsify with a whisk.

– Plate presentation : put the aspargus on the plate on a lattice shape, add the shellfishes and coat with the curry sauce. Decorate with thyme flower.

Chef Bellin’s tip :

Once shellfishes are disposed on the griddle plate, cover with a stainless steel cloche for 3 to 4 minutes until they open.


Bon appétit!