Mussels au gratin with crumbed crust on salad

Ingredients

Directions

1. 1

   Clean the mussels and wash them thoroughly. Discard opened mussels. Peel and halve the onion and cut into strips. Peel and slice the garlic. Peel, wash and slice the carrot.

2. 2

   Heat 1 tablespoon of oil in a saucepan. Sauté onion, garlic and carrot until transparent. Season with salt and pepper. Pour on white wine and 1/4 litre of water and bring to the boil. Add the mussels and cover with a cloth.

3. 3

   Melt butter for the crust. Wash the thyme and oregano, shake dry, pluck leaves from the stalks and chop. Finely chop the toast bread in the universal chopper. Mix bread, butter, herbs, lemon juice and season with salt and pepper.

4. 4

   Pour the mussels onto a sieve and collect the stock. Use the stock for other purposes. Discard unopened mussels. Remove the mussels from their shells, sorting out 20 intact shells of as equal a size as possible.

5. 5

   Wash, clean and chop the tomatoes. Mix mussels and diced tomatoes and fill into the mussel shells. Spread the crust on top and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-15 minutes.

6. 6

   In the meantime, wash the salad, shake dry and pluck into small pieces. Wash, clean and slice the cucumber. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop.

7. 7

   Peel the shallot, cut into fine cubes and stir into the vinaigrette. Arrange mussels and salad on plates. Drizzle salad with vinaigrette.