Clean the chanterelles and wash them thoroughly. Put the mushrooms on a tea towel and drain well. Wash parsley, shake dry, pluck off leaves and chop coarsely
Wash the mussels, dab dry, season with salt and pepper and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the mussels for 2-3 minutes, turning them over. Remove
Add 1 tablespoon of oil to the pan and fry the chanterelles for 3-4 minutes. Add 3/4 of the parsley and season with salt and pepper. Place the chanterelles and mussels in 4 ovenproof dishes (approx. 200 ml content)
Deglaze the roast with cream and simmer for 1-2 minutes. Pour cream into the moulds and bake under the hot grill for about 5 minutes until golden brown. Serve sprinkled with parsley