Gratin de moules farcies gratinées (Languedoc Sun N°35)
Preparation : 20 min Cooking : 25 min
Ingredients (for 4)
24 large mussels
150 g grated cheese
3 spoons of chopped parsley
1 shallot - 1 clove of garlic
2 slices of bread or chapelure
Turn the oven on to grill.
Clean the mussels under cold water, cook in a deep pan on a high heat.
As soon as they are all open, let them cool down a little.
Remove any empty shell keeping only the shells which contain mussels. Filter the liquid and add to this the bread broken in pieces (to form the breadcrumb topping).
Place the mussels in a large oven proof dish.
Peel the garlic and the onion, pass these in the food processor along with the parsley. Add some of the liquid mixed with the bread crumbs and garnish each mussel with a teaspoon of the mixture.
Scatter grated cheese on top of each mussel, and grill in the oven for 10 to 15 mins until golden.
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The sun is out, bank holidays are in, we all want to go and explore, although this can sometimes be ruined by the dreaded mistral (p14). But let’s not spoil things. How about a visit to St Jean du Fos (p20) or if you’re feeling more urban, a nice shopping day in Avignon with a healthy tea break (p23) or a visit to an art gallery in Nîmes? (p17) If you’re feeling extra energetic like me, how about entering the Pont du Gard race on 30 June to raise money for a fantastic local charity? Also in this issue, the remarkable story of a simulated space mission by Claire (p18) and a very funny article by Bernice on her pathological inability (or so she says) to learn languages (p22).