If you like Mussels and Mushroom , you will love that casserole recipe.
The Moules au gratin (as it is called in France) is a great recipe for any occasions. This delicious recipe is composed of Mussels pre cooked in the Mariniere style which are then mixed with a duxelle of Mushrooms and a creamy shellfish veloute. The Mussel bake can be topped with cheese or bread crumbs before it is broiled for a few minutes in the oven.
Ingredients:
For the mussels:
• 1 kg of mussels
• 20 grams of shalllots
• 100 ml white wine
• 100 ml of shellfish stock
• 10 grams of chopped parsley
For the Duxelle of Mushrooms:
• 150 grams of Button mushrooms finely chopped (use food processor)
• 10 grams of unsalted butter
• 10 grams of finely chopped shallots
• 25 ml of white wine
• 1 generous tablespoon of chopped parsley
• Salt 1 pinch
• A squeeze of lemon juice
For the mussel veloute:
• 10 grams of butter
• 20 grams of shallot
• 50 ml of white wine
• 200 ml of mussel cooking juices
• 200 ml of shellfish stock (or crab stock)
• 100 ml of heavy cream / full cream 45%fat content min.
• 20 grams of beurre manie ( 10 gram butter / 10 grams plain flour)
• Up to 150 grams of Duxelle of mushrooms
• All the unshelled mussels cooked previously
Full printable recipe here: