Mussels au Gratin
There's no other way to serve mussels! This recipe is simply delicious!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 15 mins
50 g butter
1 small onion, finely chopped
3 Tbsp (45 ml) cake flour
1 C (250 ml) fresh cream or milk
½ C (125 ml) fish stock or water from the thawed mussels
½ C (125 ml) dry white wine
2 tsp (10 ml) Dijon mustard
½ C (125 ml) finely grated Gruyère cheese
4 fat cloves garlic, crushed
salt and pepper to taste
500 g mussels in half shells, thawed if frozen (or fresh)
¼ C ( 60 ml) fresh breadcrumbs
¼ C (60 ml) finely grated Gruyère cheese
3 Tbsp (45 ml) chopped flat-leaf parsley
Preheat the oven grill.
Melt the butter in a medium pot and fry the onions in the hot melted butter until soft and translucent. Stir in the flour quickly and whisk in the cream, stock and wine. Continue whisking until thickened and it starts to boil. Remove from the heat and whisk in the mustard, cheese and garlic. Season to taste.
Place the mussels in a medium baking dish, flesh-side up, and pour the hot sauce over the mussels.
Combine all the ingredients and sprinkle generously over the sauce and mussels. Pop under the grill immediately for 8 minutes or until golden and bubbling.
Serve hot with fresh crusty bread or pasta.