(Serves 4)
2 litres (3½ pints) mussels, scrubbed and rinsed
225ml (8fl oz) dry white wine
3 eggs
1 tablespoon non-fat fromage frais
30g (1oz) chopped fresh parsley
Salt and black pepper
First, preheat the oven to 230°C/450°C/Gas 8.
In a large saucepan, place the mussels and white wine, cover with a lid and steam on a high heat until they open. Give the pan a shake every now and then until they’re open, throw away any that have remained closed.
When the mussels are ready, drain the liquid into a strainer, then while still warm, mix in the eggs, fromage frais and parsley with some salt and black pepper. Place the mussels in individual ramekins or a soufflé dish and bake in the oven for 10 minutes.
No comments:
Post a Comment