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BROWNED MUSSELS CASSOLETTE WITH PONT L’EVEQUE

Hard 1 h

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Ingredients

Ingredients for 4

– 1.6 kg of mussels
– 100 g mushrooms (cremini)
– 1 garlic
– 80 g of thin sliced Pont l’Evêque
– Fresh parsley
– Breadcrumbs
– Olive oil
– Salt and pepper

For the sauce :
– 70 g Pont l’Evêque
– 15 g butter
– 15 g flour
– 20 cl milk
– Salt and pepper

Le Pont l’évêque AOP
Preparation
1
Clean and wash the mussels, cook them in a bit of water in a pan until they are open.
2
Take the shells out.
3
Keep the cooking juice and filter it.
4
Prepare the sauce 'bechamel'.
5
Melt the butter, add the flour by whisking then add the milk.
6
Cook 1 minute, at the end add the Pont l’Evêque without the skin. If needed add some of the mussels cooking juice.
7
Season at the end.
8
Chop the root free garlic, mushrooms and parsley and sautee the mix in a pan with some butter.
9
Once cooked, divide into 4 small 'cassolettes'.
10
Put the mussels, the sauce some small pieces of Pont l’Evêque and on top the breadcrumbs.
11
Put the mussels in the oven at 200°C to brown.
12
Serve as a starter or an appetizer.

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