Mussels Au Gratin – Birgit Schrowange

Wring out the lemon and boil the juice to half.

Rinse the mussels thoroughly and cook them in a large saucepan with the shallots, wine and a little pepper, covered, at a high temperature for six to eight minutes, shaking the pan from time to time. Then remove the mussels and drain them.

In the meantime, knead the butter with the shallot, breadcrumbs, orange peel grated and the reduced juice of one lemon to a paste, seasoning it strongly with salt and freshly ground pepper.

Remove one half of the shells from the cooked mussels and spread the butter mixture over the mussel meat in the other half. Place the mussels on a baking tray under the broiler heated to the highest setting and gratinate for about three minutes.

Arrange on plates and bring to the table sprinkled with freshly chopped parsley. Serve with baguette, for example.

Note: Use only live mussels for cooking. Therefore, when the mussels are already open, tap lightly on the shell, if they close repeatedly you can do it. Pick out and throw away those that do not close again. After cooking, select and discard those mussels that have not opened.

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