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Mussels Gratin Style
Ingredients
Conversions to European measurements can be found here!
- 24 large fresh mussels
- 2 egg yolks
- 1/4 cup cream
- 1 medium white onion, diced very small
- 1 garlic clove, minced
- 1 cup white wine
- 4 tablespoons bread crumbs
- 2 tablespoons olive oil
- 2 tablespoons minced parsely
Procedure
Preheat the oven to 450 degrees.
In a large pan or pot heated over a medium flame add the olive oil and saute the onions and garlic for a few minutes until the onions are soft, about 10 minutes. Add the wine, bring to a boil, add the mussles and cover the pan with a tight fitting lid. Cook the mussels for about 3 to five minutes, shaking the pan often, until all the missles open.
Remove the mussles and set them aside on a large cooking sheet. Turn the heat back up on the wine, onion and garlic mixture. Reduce the sauce by half over high heat for about 10 minutes.
While the sauce is reducing make a topping for the mussels by whisking the egg yolks and cream together to form a weak emulsion. Add the bread crumbs and mix throughly.
Remove one of the shells from the mussles and leave the remaing shell, with the mussle still inside on the baking pan. Spoon small amounts of the reduced sauce into each mussel. Finnish up by topping each mussle with the egg yolk mixture.
Bake the mussles for 10 minutes or so, until the top of the gratin toasts. Remove from the oven and place the mussles on a serving tray and garnish with the parsely.