Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Salad with mussels au gratin

Ingredients (1 person):
  • 2 kg boiled mussels
  • 1 leek
  • 1 onion
  • A few sticks of celery
  • 1 laurel leaf
  • 1 glass of dry white wine, water or beer
  • approximately 1 dl cream
  • paprika powder
  • 2 sprigs of parsley
  • 2 tablespoons of fresh white breadcrumbs*
  • 75 g mixed salad
  • Olive oil
  • Balsamic vinegar
  • Starter
  • 20 minutes
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  1. Boil the mussels in the classic manner.
  2. Pre-heat the oven to 200 ºC (possibly using the grill function).
  3. Remove the shell covering the mussels.
  4. Cut the mussels loose and leave them in the bottom half of the shell.
  5. Lay the mussels on a baking tray.
  6. Place a spoonful of cream on each mussel and sprinkle them with paprika powder, breadcrumbs and parsley.
  7. Lay a beautiful mound of mixed salad in the centre of each of the four plates and drizzle with olive oil and vinegar. Grill the mussels for approximately 2
  8. minutes in the oven until the cream boils and the breadcrumbs are golden brown.
  9. Place them on the plates around the salad and serve immediately.Tip White breadcrumbs are easy to make by rubbing a pre-cooked roll through a sieve or finely chopping two slices of white bread (without crust) in the food processor.