Mussel pan au gratin

Name: Mussel pan au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 kg Mussels; 2 medium-sized onions; 1 Garlic clove; 2 TABLESPOONS Oil; 1/4 l dry white wine; 7-10 Tbsp or broth; 7-10 Tbsp salt, white pepper; 1 collar Parsley; 7-10 Tbsp Grease; 150 g Fresh cream; 7-10 Tbsp coarse black pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 kg Mussels
2 medium-sized onions
1 Garlic clove
2 TABLESPOONS Oil
1/4 l dry white wine
7-10 Tbsp or broth
7-10 Tbsp salt, white pepper
1 collar Parsley
7-10 Tbsp Grease
150 g Fresh cream
7-10 Tbsp coarse black pepper

Directions

1
Brush the mussels well under cold running water and remove any "beards". Throw away open mussels
2
Peel and finely dice the onions and garlic. Heat the oil in a large pot. Fry the onions and garlic until transparent. Take out half and put aside. Deglaze the rest with wine and 1/2 l water. Boil up and season. Add mussels, bring to the boil again and cook covered for 8-10 minutes. Shake pot in between
3
Wash the parsley and chop it, possibly except for something to garnish. Lift out the mussels. Remove the mussel flesh, throw away closed mussels
4
Fill the mussel meat, parsley and onions into 4 greased ovenproof moulds or 1 large mould. Spread crème fraîche over them and sprinkle with coarse pepper. Gratinate in the preheated oven on the highest setting or under the grill for 3-5 minutes. Garnish if necessary