mussels au gratin

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Brush the mussels thoroughly under running water and wash them. Discard opened mussels and drain the remaining mussels on a sieve. Clean, wash and finely dice the carrots and leek.

2. 2

   Onions peel and likewise in cubes cut. Peel the garlic. Wash thyme, parsley and dill and dab dry. Heat the oil in a large saucepan and stir-fry the carrots, leek and onions until soft.

3. 3

   Take half of it out of the pot again and set aside. Add the mussels, a few sprigs of thyme, 1 clove of garlic and bay leaf to the pot. Add wine and 1/2 litre of water and bring to the boil covered. Cook on low heat for 6-8 minutes.

4. 4

   In the meantime, chop the remaining herbs finely, except for a little parsley for garnishing. Press the remaining garlic through a garlic press. Crumble the toast bread. Mix well the steamed vegetables, toast, herbs, garlic, softened butter and parmesan.

5. 5

   Season with salt and pepper. Remove the opened mussels from the stock, drain and throw away the closed mussels. Remove the upper shells from the remaining mussels and place the lower shells in 4 ovenproof dishes.

6. 6

   Spread the mussels with the filling and pour a few tablespoons of stock into the moulds. Bake in the preheated oven (electric cooker: 225°C/ gas: level 4) for approx. 10 minutes. Serve immediately garnished with parsley and lemon wheels.

7. 7

   Fresh baguette tastes good with it.

Nutrition Facts

KCAL
190 kcal

CARBS
9 g

FATS
12 g

PROTEINS
11 g