Mussel soufflé
Instructions
Clean the mussels, put them in a pan with the white wine, herbs and garlic and let them open quickly over high heat.
In a saucepan melt the butter left, add the flour, wet with the cooking sauce of mussels and filtered milk.
Bring to a boil, stirring continuously.
Adjust salt, pepper and saffron.
Let cool slightly the bechamel and carefully fold egg yolks.
Shelled mussels and mix to mixture, stir, add the grated cheese.
Last gently incorporate the egg whites firm.
Generously grease a soufflé mould and pour the preparation.
Bake in preheated oven at 170 degrees for half an hour.
Serve immediately.
Ingredients and dosing for 4 persons
- 2000 g of mussels
- 150 g of emmenthal cheese
- 1 glass dry white wine
- 1 bunch of herbs
- 1 clove of garlic
- Salt
- Pepper
- For the bechamel:
- 30 g of butter
- 30 g of flour
- 25 cl of milk
- 1 sachet of saffron
- 2 eggs
- Salt