• 36 mussels
• 2 shallots, shredded (finely chopped)
• 1 cup (250 mL) white wine
• 1 clove garlic, chopped
• 1 Tbsp. (15 mL) olive oil*
• 3/4cup (180 mL) red, yellow and green peppers, in brunoise (small dice)
• 1/4 cup (60 mL) finely chopped toasted hazelnuts
• Salt and pepper to taste
• 1/2 cup (125 mL) grated Gruyere

1. Carefully scrub and beard mussels under cold running water.
2. In a pan, combine mussels, shallots and wine. Cover and bring to a boil.
3. Cook over medium heat, shaking the pan occasionally, about 5 minutes or until shells open. Discard any unopened shells.
4. Reserve mussels and both halves of the shells; keep warm. Strain cooking liquid; reserve.
5. In a frying pan, fry garlic in oil without browning. Add peppers and continue cooking 1 to 2 minutes. Deglaze with the cooking liquid from the mussels; reduce until almost dry. Add hazelnuts; adjust seasoning.
6. Cover a baking dish with coarse salt; insert the shells. Fill each shell with mussels and the pepper mix, top with cheese. Just before serving, broil until cheese is brown and bubbly.

Servings: 4
Substitute fine breadcrumbs and melted butter for the cheese.