© Sublimeurs

The waffle Stroll in the Bay of the Somme

Potato / Seaweed / Mussels / Sea buckthorn…

Recipe by Stéphane Bruyer – Chief owner, Restaurant Ail des Ours


Waffle dough

  • 800g of potatoes

  • Coarse salt
  • 15cl of water

  • 10cl marinated mussel juice
  • 100g of butter

  • 150g of flour

  • 4 eggs

  • 10 g of seaweed powder

Sea Buckthorn Gel

  • 200g sea buckthorn berries

  • 40g of sugar

  • 2g of agar agar


  • 2L of mussels

  • 1 shallot
  • 1 fennel
  • 1 stalk of celery
  • 1 clove of garlic
  • Thyme/laurel
  • 25cl of white wine


Waffle dough

Choux pastry, potato and seaweed
Make a choux pastry with 15cl of water and 10cl of the cooking juice of the mussels.
Bake the potatoes, split lengthwise, on a bed of coarse salt for about 1 hour at 180°C.
Put the potato flesh through a purée mill.
Mix the choux pastry with 400g of potato flesh and 10g of dried seaweed (sea lettuce, kombu, dulce…).
Cook in a waffle maker.

Sea Buckthorn Gel

Cook sea buckthorn berries with sugar and agar agar until boiling, simmer over low heat for 10 minutes. Blend, strain and cool until ready to serve.


Carefully scrape the mussels and wash them 2 to 3 times. Drain and set aside in a cool place. Peel and finely chop the shallots, fennel and celery.

Chop the parsley and peel and mince the garlic.
In a large casserole, melt the butter. Add the chopped vegetables and sauté for a few minutes.
Finally, add the garlic, parsley and mussels. Sprinkle with white wine and pepper.
Cover and cook over high heat for 10 to 15 minutes, stirring from time to time with a skimmer.
Stop cooking when all the mussels have opened. Discard any mussels that remain closed.

Mayonnaise with mussel juice

Make a classic mayonnaise by replacing half of the oil with the cooled mussel juice.