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Printable version Printable version with picture
Source : La TrattOria
Ingredient- 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
Preparation- Carefully scrub and beard mussels under cold running water.
- In a pan, combine mussels, shallots and wine. Cover and bring to a boil.
- Cook over medium heat, shaking the pan occasionally, about 5 minutes or until shells open. Discard any unopened shells.
- Reserve mussels and both halves of the shells; keep warm. Strain cooking liquid; reserve.
- 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.
- 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.
CommentsServings: 4
Substitute fine breadcrumbs and melted butter for the cheese.
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