Mussels au Gratin
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | La Trattoria |
Recipe ingredients
- 36 mussels
- 2 shallots, shredded (finely chopped)
- 1 cup (250 mL) white wine
- 1 clove garlic, chopped
- 1 Tbsp. (15 mL) olive oil*
- 3/4cup (180 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.
Suggestion
Substitute fine breadcrumbs and melted butter for the cheese.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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