Mussels Stuffed With Herbs Gingerbread And Emmental Cheese
Have you already tasted mussels au gratin? Here's an innovative version with Emmental and gingerbread! Sounds strange? Prejudices are always out of place when cooking. We don't shy away from curious mixtures, and the result is amazing. A combination of sea and land, a great starter with potential for success! Sami can confirm it!
- Servings: 4
Source: Taste France Magazine
Ingredients
- pack Bouchot Mussels
- bottle Cider
- x 3.00 Shallots
- Gingerbread
- Lebkuchen
- bunch Parsley
- Emmental de Savoie PGI
- pink pepper
- Coarse salt