Mussel au Gratin with Cornbread and Fresh Herbs
Chef Hélio Loureiro
16 mussels in their shells
2 tablespoons breadcrumbs
Chopped parsley
Chopped garlic
Chives
1 lemon
60 g flamengo (similar to Dutch gouda) and mozzarella cheese
Lettuce and courgettes
20 ml vinaigrette sauce
Salt and pepper
Season the mussels with salt, pepper and lemon juice.
Cover them with the breadcrumbs in butter mixed with the chopped garlic and herbs.
Grate the cheese over the mussels and brown in the oven.
Serve with a little lettuce salad and courgettes seasoned with vinaigrette.
Cover them with the breadcrumbs in butter mixed with the chopped garlic and herbs.
Grate the cheese over the mussels and brown in the oven.
Serve with a little lettuce salad and courgettes seasoned with vinaigrette.