Mussels au gratin

Name: Mussels au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Mussels; 250 g Carrots; 100 g Leeks (leek); 2 medium-sized onions; 2-3 Garlic cloves; 1-2 TEASPOONS Thyme; 2 TABLESPOONS Oil; 1 Bay leaf; 1/8 l dry white wine; 3-4 Stem(s) Parsley; 1 washer Toast; 2 tablespoons (approx. 30 g) Butter; 2 TABLESPOONS grated. Parmesan; 7-10 Tbsp salt, white pepper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Mussels
250 g Carrots
100 g Leeks (leek)
2 medium-sized onions
2-3 Garlic cloves
1-2 TEASPOONS Thyme
2 TABLESPOONS Oil
1 Bay leaf
1/8 l dry white wine
3-4 Stem(s) Parsley
1 washer Toast
2 tablespoons (approx. 30 g) Butter
2 TABLESPOONS grated. Parmesan
7-10 Tbsp salt, white pepper

Directions

1
Brush the mussels well under water. Throw away open mussels
2
Cleaning and washing vegetables. Peel onions and garlic. Dice everything finely and fry in oil with thyme. Take out half. Add mussels, laurel and wine, bring to the boil. Cover and cook for 6-8 minutes. Shake pot in between
3
Wash and finely chop the parsley. Crumble the toast. Mix everything with butter, cheese and remaining vegetables, season
4
Drain mussels, discard closed ones. Remove upper shell. Place mussels in 4 fireproof dishes. Brush with filling. Pour 3 tablespoons of brew into each mould. Bake briefly in a hot oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4)
5
Drink: cool white wine