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!
Ingrédients Pour
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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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Préparation
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.
Accorder avec
Saint-Joseph
Semi-dry white wine
Les Granilites
Growing region: Rhone Valley
At nose: delicate notes of white flowers, white fruits, fresh and soft. Organic and well balanced.
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