SARDINADE – BRASUCADE OF MUSSELS (reservation required)
* From June *
BRAISED OYESTERS – BRASUCADE OF MUSSELS (reservation required)
* From June *
From June to September : Coqui Thau offers you ;
Braised oysters, grilled sardines and the Brasucade of mussels, a Languedoc speciality.
From the Occitan brasucado, “grill (of chestnuts)” is a term used in Languedoc-Roussillon to evoke grilling over a wood fire.
The mussel brasucado is traditionally made on an iron plate with a small rim, which rests on 4 legs. Pour on this plate your mussels debyssussées, cover with sheets of very wet newspaper (the Midi Libre preferably) put this plate on a good bed of straw and cover it completely with straw. Light the whole thing on fire and a few minutes later, delicately remove the newspaper and therefore the ashes, pour a sauce based on olive oil and white wine seasoned to your taste: enjoy directly around the plate.
A convivial dish that we have changed to the Coqui Thau style without breaking the rules too much. Vines have replaced the straw. The conviviality is always present around the plate..
After a full grill of Mediterranean sardines grilled on the barbecue, you will enjoy a first brasucade of mussels with Provencal sauce and a second one with a Salsa sauce.
But the Coqui Thau speciality is for sure the braised oyster: no cream or cheese, just a dozen well dosed ingredients which does not change the taste of the oyster.
We offer possibility of privatization, do not hesitate to contact us……