Julien with mussels
Cooking time:
35 minutes
Active time:
20 minutes
Complexity:
Average
Defrost mussels
Gentle creamy taste and cheese crust! You can prepare julienne in advance, arrange it in molds and put it in the refrigerator, and put it in a hot oven 10-15 minutes before serving. Very convenient in the pre-holiday bustle.
5
Julien with mussels recipe
Ingredients for 2 servings
Mussels meat boiled ice cream
500 g
Cream 10%
450 ml
Garlic
1 clove
Leek
1.5 stems
Manchester cheese
50 g
Butter for mold lubrication
15 g
Vegetable oil
5 ml
Nutmeg
pinch
Wheat flour
1 tbsp. spoon
Salt
to taste
Step 1/4
Defrost the mussels in the fridge beforehand, rinse, tip into a colander. If in a hurry, put the mussels directly in a pack in cold water, so they defrost in about half an hour.
Step 2/4
For the béchamel sauce in a saucepan, fry the flour (without oil) until golden and a slight nutty smell appears. Add butter, mix, pour cream. Stirring constantly, bring the mixture to a boil and cook until thickened. Add nutmeg.
Step 3/4
Cut the leeks into thin rings, chop the garlic finely (after removing the core) and fry on a drop of vegetable oil. Turn off the heat, add the mussels, pour in the béchamel and stir.
Step 4/4
Arrange the mixture in kokotniki, sprinkle with grated cheese. Bake in an oven preheated to 200C for 10 minutes - until the cheese has melted.
Ingredients for 2 servings
Mussels meat boiled ice cream
500 g
Cream 10%
450 ml
Garlic
1 clove
Leek
1.5 stems
Manchester cheese
50 g
Butter for mold lubrication
15 g
Vegetable oil
5 ml
Nutmeg
pinch
Wheat flour
1 tbsp. spoon
Salt
to taste
Nutritional value per 100 g
Calories
234 kcal
Proteins
18 g
Fats
13 g
Carbohydrates
11 g
Saturated fat
6 g
Dietary fiber
0 g
Added sugar
0 g