Mussels recipe with mushrooms au gratin
Mussels recipe ingredients with gratin mushrooms
- - For 2 persons:
- 700 g mussels
- 120 g basmati rice
- 10 mushrooms
- 4 cloves of garlic
- 2 shallots
- spinach leaves
- endive leaves
- 1 egg yolk
- 20 g grated cheese
- 3 tablespoons of cream
- 1 glass of white wine
- olive oil
- black pepper
- chopped parsley
Preparation of mussels recipe with mushrooms gratin
Cook the mussels in a casserole with the white wine until they open. Remove the leaflets and reserve the broth.
Chop the shallots and brown them in a pan with a drizzle of oil. Add the chopped mushrooms, season them and pour the cream. Cook 5-6 minutes and reserve.
Chop two cloves of garlic and brown them in a pan with a splash of oil. Add the rice and pour the mussels broth (double the amount of rice). Pepper, add some chopped parsley and cook for 15 minutes. Place the rice in two square molds and cover them with mushrooms and mussels. Spread grated cheese and gratin on top.
To make the aioli, crush the other two cloves of garlic in a mortar, add the egg yolk and a drizzle of oil and beat with a dipstick until it binds the sauce. Reservation.
On the other hand, mix the spinach leaves with the escarole in a bowl. Pepper, season with a little oil and reserve. Remove the molds and serve the rice with the mussels and mushrooms au gratin. Accompany with the salad and with the aioli sauce.
Basmati rice, is the rice par excellence that is used in Southeast Asian cuisine, for the preparation of exotic salads and pilaf (ideal garnish for fish and meat dishes). After cooking the grain remains spongy and smooth while retaining its characteristic aroma and flavor.