Mussel Coquilles Recipe
This recipe of mussel coquilles was picked up by me from a gourmet magazine, I twisted it a little bit to meet my taste here I am, sharing my version with you. This mussel coquilles is a perfect main dish. The marriage of the amazing flavors of seafood with other ingredients is the secret to this mussel coquilles. Don't rob yourself of the pleasure of having mussel coquilles. Go and prepare it immediately.
Ingredients
3 lb (1.6 kg) fresh mussels, cleaned
4 tbsp (60 ml) butter
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) cold water
1 shallot, chopped
1 1/4 cups (300 ml) thick white sauce, hot
1/4 tsp (1 ml) paprika
3/4 cup (175 ml) grated Gruyere cheese
Salt and pepper
Directions
Place mussels, butter and wine in large saucepan.
Add water and shallot.
Cover and bring to boil; cook until shells open.
Remove saucepan from heat.
Separate mussels from shells, pouring juices back into saucepan.
Set mussels aside and discard shells.
Strain cooking liquid from mussels through cheesecloth into clean saucepan.
Bring to boil and continue cooking 4 to 5 minutes.
Mix in white sauce and paprika; season well.
Cook 3 to 4 minutes over low heat.
Stir in 1/2 cup (125 ml) cheese; continue cooking sauce 1 minute over low heat.
Remove saucepan from heat and add mussels; mix well.
Spoon into scallop shells and top with remaining cheese.
Broil in oven until golden brown.
Add water and shallot.
Cover and bring to boil; cook until shells open.
Remove saucepan from heat.
Separate mussels from shells, pouring juices back into saucepan.
Set mussels aside and discard shells.
Strain cooking liquid from mussels through cheesecloth into clean saucepan.
Bring to boil and continue cooking 4 to 5 minutes.
Mix in white sauce and paprika; season well.
Cook 3 to 4 minutes over low heat.
Stir in 1/2 cup (125 ml) cheese; continue cooking sauce 1 minute over low heat.
Remove saucepan from heat and add mussels; mix well.
Spoon into scallop shells and top with remaining cheese.
Broil in oven until golden brown.
