Bouchot mussels stuffed with herbs, gingerbread and Emmental cheese
Have you already tasted mussels au gratin? Here's an innovative version with Emmental and gingerbread! Sounds strange? Prejudices are always out of place when cooking. We don't shy away from curious mixtures, and the result is amazing. A combination of sea and land, a great starter with potential for success! Sami can confirm it!
Ingredientes Para
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1 l
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x 3
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150 g
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1 bunch
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Preparación
1
Cook the mussels à la marinière, using cider instead of wine. Mix the coarse salt and pink pepper.
2
Chop the ingredients for the filling: shallots, parsley, gingerbread and Emmentaler.
3
Stuff the shells and gratinate in the oven.
4
Arrange on small domes of coarse salt and garnish with parsley leaves.
Nuestras últimas recetas
Clásicos Franceses Revisados
Tarta Tatin de chalotas
En colaboración con Frutas y Hortalizas de Francia
Postres franceses
Miniclafoutis con ciruelas mirabel y almendras
En colaboración con Frutas y Hortalizas de Francia
Lo más popular esta semana
Clásicos Franceses Revisados
Tarta Tatin de chalotas
En colaboración con Frutas y Hortalizas de Francia
Postres franceses
Miniclafoutis con ciruelas mirabel y almendras
En colaboración con Frutas y Hortalizas de Francia
