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Mussels au Gratin
2013-08-06
https://www.metro.ca/userfiles/image/recipes/moules-gratinees-2203.jpg
PT15M
PT10M
PT25M
Carefully scrub and beard mussels under cold running water.In a pan, combine mussels, shallots and wine. Cover and bring to a boil.Cook over medium heat, shaking the pan occasionally, about 5 minutes or until shells open. Discard any unopened shells.Reserve mussels and both halves of the shells; keep warm.Strain cooking liquid; reserve.In a frying pan, fry garlic in oil without browning.Add peppers and continue cooking 1 to 2 minutes.Deglaze with the cooking liquid from the mussels; reduce until almost dry. Add hazelnuts; adjust seasoning.Cover a baking dish with coarse salt; insert the shells. Fill each shell with mussels and the pepper mix, top with cheese.Just before serving, broil until cheese is brown and bubbly.
4
Metro
4
5
5
3
36 mussels
2 shallots, shredded (finely chopped)
1 cup (250 mL) white wine
1 clove garlic, chopped
1 Tbsp. (15 mL) olive oil
3/4 cup (190 mL) red, yellow and green peppers, in brunoise (small dice)
1/4 cup (60 mL) finely chopped toasted hazelnuts
salt and pepper to taste
1/2 cup (125 mL) grated gruyere
Mussels au Gratin
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME
Ingredients
-
36
mussels
-
2
shallots, shredded (finely chopped)
-
1 cup
(250 mL)white wine
-
1
clove garlic, chopped
-
1 Tbsp.
(15 mL)olive oil
-
3/4 cup
(190 mL)red, yellow and green peppers, in brunoise (small dice)
-
1/4 cup
(60 mL)finely chopped toasted hazelnuts
-
salt and pepper to taste
-
1/2 cup
(125 mL)grated gruyere
Preparation
Carefully scrub and beard mussels under cold running water.
In a pan, combine mussels, shallots and wine. Cover and bring to a boil.
Cook over medium heat, shaking the pan occasionally, about 5 minutes or until shells open. Discard any unopened shells.
Reserve mussels and both halves of the shells; keep warm.
Strain cooking liquid; reserve.
In a frying pan, fry garlic in oil without browning.
Add peppers and continue cooking 1 to 2 minutes.
Deglaze with the cooking liquid from the mussels; reduce until almost dry. Add hazelnuts; adjust seasoning.
Cover a baking dish with coarse salt; insert the shells. Fill each shell with mussels and the pepper mix, top with cheese.
Just before serving, broil until cheese is brown and bubbly.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
