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Mussels au Gratin

Mussels au Gratin

Restaurant : La Trattoria

INGREDIENT

PREPARATION

  1. Carefully scrub and beard mussels under cold running water.
  2. In a pan, combine mussels, shallots and wine. Cover and bring to a boil.
  3. Cook over medium heat, shaking the pan occasionally, about 5 minutes or until shells open. Discard any unopened shells.
  4. Reserve mussels and both halves of the shells; keep warm. Strain cooking liquid; reserve.
  5. 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.
  6. 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.

COMMENTS

Servings: 4
Substitute fine breadcrumbs and melted butter for the cheese.
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