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.
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.
© Société des alcools du Québec, 2007
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.
Sorry, an error has occurred. Please refresh the page.