Mussels au gratin (2)
Instructions
Scrape and wash the mussels under running water and place them in a pan with oil, garlic, chopped parsley and sprinkle with half a glass of white wine.
Cook over high heat until they are open.
Remove from broth and put it aside.
Open and keep the valve containing molluscs.
After cleaning and washing mushrooms, dry, chop them finely and fry them with a little butter, parsley and garlic.
Soak the breadcrumbs with the cooking broth mussels.
Add the mushrooms, crumbled the bread crumbs, a pinch of salt and pepper and mix until mixture is homogenous.
Place a layer of the mixture prepared above half of valve and distributed over each a clam.
Cover with the rest of the compound levelling the surface with a knife.
Put the stuffed mussels in a dish brush oil and bake for 10-15 minutes.
about until will be slightly au gratin.
Serve hot.
Ingredients and dosing for 4 persons
- 1000 g of mussels
- 1 glass white wine
- Parsley
- 50 g of butter
- 2 tablespoons of olive oil
- 1 clove of garlic
- 50 g of breadcrumbs
- 1 pinch of salt
- 1 pinch of pepper
- Cultivated mushrooms