Coquille Supreme Recipe
Ingredients
1 tbsp (15 ml) butter
4 1/2 lb (2 kg) mussels, cooked, shelled and chopped
11.3 oz (320 g) can lobster meat, chopped
1 tbsp (15 ml) capers
2 tbsp (30 ml) cornstarch
4 tbsp (60 ml) cold water
3/4 cup (175 ml) grated Gruyere cheese
Salt and pepper
Chopped parsley
Directions
Heat butter in large frying pan.
Add mussels, lobster and capers; cook 2 to 3 minutes over medium heat.
Season well with pepper and pour in reserved cooking liquid from mussels; bring to boil.
Mix cornstarch with water; stir into sauce and cook 1 minute over medium heat.
Add 1/3 cup (75 ml) cheese and continue cooking 1 minute.
Pour into large ovenproof dish, top with remaining cheese and parsley; broil in oven until golden brown.
Add mussels, lobster and capers; cook 2 to 3 minutes over medium heat.
Season well with pepper and pour in reserved cooking liquid from mussels; bring to boil.
Mix cornstarch with water; stir into sauce and cook 1 minute over medium heat.
Add 1/3 cup (75 ml) cheese and continue cooking 1 minute.
Pour into large ovenproof dish, top with remaining cheese and parsley; broil in oven until golden brown.
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