Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Blue Mussels Nestled in the Shell https://www.metro.ca/userfiles/image/recipes/Moules-bleues-dans-leur-ecrin-2249.jpg PT20M PT07M PT27M
Mussels:Wash mussels, scrubbing all grit from shells.In a deep pot, cook mussels, half the shallots, white wine and horseradish on high for 5 min.When shells open, cut out mussels and transfer to a plate. Cover with dissolved gelatin. Set aside. Reserve shells.Watercress:Cut stems off and blanch watercress in boiling water. Gently squeeze out excess water. Chop coarsely, mix with remaining shallots and season to taste.Place a small amount in each shell, top with a mussel and garnish with a watercress leaf and a sprig of chervil.
10
5 1 5 5
Blue Mussels Nestled in the Shell

Blue Mussels Nestled in the Shell

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
10
servings
0:20
Preparation
0:07
COOKING
0:27
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • mussels

  • 2 tsp.
    (10 mL)
    shallot, chopped
  • 1 Tbsp.
    (15 mL)
    dry white wine
  • 1 tsp.
    (5 mL)
    horseradish
  • 2 Tbsp.
    (30 mL)
    gelatine
  • bunch watercress


    Flyer Deal  (1)
    CHICORY OR ESCAROLE

    CHICORY OR ESCAROLE

    $1.69 ea.

    PRODUCT OF ONTARIO



  • Few watercress leaves as garnish
    You might like:

    Flyer Deal  (1)
    CHICORY OR ESCAROLE

    CHICORY OR ESCAROLE

    $1.69 ea.

    PRODUCT OF ONTARIO


  • 10
    sprigs fresh chervil

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

Mussels:

Wash mussels, scrubbing all grit from shells.

In a deep pot, cook mussels, half the shallots, white wine and horseradish on high for 5 min.

When shells open, cut out mussels and transfer to a plate. Cover with dissolved gelatin. Set aside. Reserve shells.

Watercress:

Cut stems off and blanch watercress in boiling water. Gently squeeze out excess water. Chop coarsely, mix with remaining shallots and season to taste.

Place a small amount in each shell, top with a mussel and garnish with a watercress leaf and a sprig of chervil.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.