Mussels au gratin with Camembert and white wine

Ingredients

Preparation

Clean, wash and drain the mussels. Crush the garlic. Heat a little oil in a pan. When it is very hot, add the crushed garlic and cook for a few seconds, then add the mussels and cover.

After half a minute, shake the covered pan, allow to cook for another half minute and remove from the heat. Strain the liquid, which can be reserved for use with other recipes, and remove the top shell of the mussels. Chop the Camembert cheese and mix with the parsley, chives, white wine and breadcrumbs Assembly Fill each mussel with the cheese mixture and grill. Serve on the nori seaweed flakes Note All of the mussels should be in contact with the bottom of the hot pan, without overlapping. If the pan is not large enough, it is preferable to cook them in several batches, repeating the operation from the beginning.

Tip The water from the mussels can be used as a stock for a sauce or rice dish, keeping in mind that it is salty, being sea water. It can also be frozen for later use. If the cooked mussels are left in their water for a few hours in the fridge, their weight will increase by half due to absorption.