Love mussels, and julienne them. I cook it without the mushrooms and without any "foreign" products. I looked at the website recipes, but like mine, no. Can be served as an appetizer and as a separate dish. Preparing once or twice, without much hassle. And WCOOP......) who loves mussels, he will understand. So please to the table) PS of the number of products I got 8 servings of julienne. Bowl 100ml capacity
|Cooking time 30 minutes||Number of servings 8|
First, prepare the mussels. I use cooked frozen. For this frozen mussels in a pot with boiling water and wait for the first signs of re-boiling. Once boiled, drain the water, set aside.
Now prepare the sauce. To do this, melt the butter in a pan, add the flour. I add 1 tbsp because I love liquid sauce who like thicker, feel free to add 2 tbsp.. fry a little. Add the cream gradually to avoid lumps. Add salt, bring to boil and remove from heat.
Grate cheese on a fine grater
Now "collect" julienne. Put in ramekins mussels, about half.
Fill the ramekins with mussels sauce, a little before reaching the edge.
Sprinkle with cheese and put in oven for 10-15 minutes. Need to cheese melted and browned.
Get ready Julien from the oven. Decorate with caviar and greens. This time I made julienne without eggs, especially for Julien eggs do not buy. And when the house is eggs, put one coffee spoon in the middle of a slide, around sprinkle with herbs. Julien is ready, Bon appetit! 😉