Mussels au Gratin

Mussels au Gratin
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 36


  • 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


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

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007