Mussels au gratin with roquefort and sundried tomato
|2 kg Prins & Dingemanse mussels||3 sundried tomatoes in oil|
|200 gram of roquefort||fennel|
|50 ml cooking cream||sherry vinegar|
|2 slices of old bread|
Cut 100 gram roquefort in chunks and leave it to melt in 50 ml of cream over a low heat whilst stirring regularly. Add some coarsely ground pepper. Leave to cool. Crumb up another 100 gram of roquefort and 2 slices of old bread (crust removed). Mix the bread and cheese crumbs with a beaten egg. Cook 2 kg Prins & Dingemanse mussels until the shells are just opening. Remove the mussels from the shell and mix them with the roquefort sauce. Finely chop 3 sundried tomatoes in oil and add them to the mussels.
For every portion select 9 double shells and open them as far as possible Put them on square oven-proof plates. Put the mussel mixture in the shells and divide the cheese/bread mixture on top. Grill the mussels under a hot grill. Add a small salad of strips of fennel with sherry vinegar and a little oil from the sundried tomatoes to each plate.
This dish becomes an absolute feast if you serve it with RED wine. Not just any red, but a Brouilly Château de la Chaize. At a temperature of around 14 degrees this fruity and creamy Beaujolais creates a pleasant balance with the mussels and the roquefort.
- Dutch bottom-culture mussels