Name: Stuffed Mussels
Ingredients: 36 large mussels; 2 chopped shallots or onion tail; 80 g of butter; 1 bunch of parsley; 1 bouquet garlic tail; 1 bunch of coriander; 1 clove garlic minced; 2 of olive oil; 4 tablespoons breadcrumbs; 150 g grated Gruyère cheese; Salt and pepper

CatégorieStarters

Yields1 Serving

(For 4 people)

Ingredients:

36 large mussels

2 chopped shallots or onion tail

80 g of butter

1 bunch of parsley

1 bouquet garlic tail

1 bunch of coriander

1 clove garlic minced

2 of olive oil

4 tablespoons breadcrumbs

150 g grated Gruyère cheese

Salt and pepper

Preparation:

Scrape the mussels thoroughly and wash them under cold water.

In a saucepan, combine the mussels, shallots and wine. Cover and bring to a boil.

Cook over medium heat for about 5 minutes, until the shells open.

Keep the mussels in one of the two parts of the shell. Filter the cooking juices

Book.

Spread a bed of coarse salt in the bottom of the oven pan and hold the mussels on top.

Prepare the stuffing:

Peel the clove of garlic and the shallots (onion tail). Chop them finely.

Chop parsley, garlic, cilantro.

Melt the butter gently in a pan. Add the chopped shallots and garlic.

Let it return, stirring occasionally, over very low heat, for about 5 minutes, until the mixture becomes completely translucent.

At this time add 2 tablespoons of olive oil.

Add breadcrumbs and chopped herbs to the pan.

Add salt and pepper. Mix well.

Divide the stuffing into the shells so that they completely cover the mussels.

Sprinkle with coarsely grated gouda

Slide the broiler pan into the hot oven and let it brown for 6 to 7 minutes.

Serve hot.

Enjoy your meal from

Ingredients