Gratinated mussels with Gruyère
|400 gr Prins & Dingemanse cooked mussels||Salt and pepper|
|125 gr butter + extra for greasing the oven dishes||Small bunch of flat-leaf parsley, finely chopped|
|2 cloves of garlic, finely chopped||30 gr Gruyère, grated|
|1 shallot, finely chopped|
These mussels are to gratinate, with melted butter poured on top. They taste delicious because of the garlic, shallot and flat-leaf parsley. Sprinkle some grated gruyère on top and put it in the oven. Eat the gratinated mussels with baguette, as a starter or as a snack with drinks.
Pre-heat the oven to 200 degrees Celsius. Grease 4 oven dishes with a little butter and divide the mussels over the dishes. Leave 125 gr butter to melt in a pan and fry the garlic and the shallot until they become translucent. Add salt and pepper to taste. Remove from the heat, and add the larger part of the flat-leaf parsley. Then spoon the mixture over the mussels. Divide the grated gruyère on top and put in the oven for 12-15 minutes. Sprinkle with the remaining flat-leaf parsley and serve with French bread.
- Freshly cooked mussel meat