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Mussels in cream sauce topped with cheese

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Ingredients for 2 servings:

  • 2 kg mussels (mussels)
  • 200 ml cream
  • 2 tsp vegetable broth, instant
  • 2 tbsp herb cream cheese
  • n. B. Cheese, grated
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the mussels and cook them in the vegetable stock for about 10 minutes, until the shells have opened. Reduce the cream and 4 tablespoons of the stock and season with salt and pepper. Finally, stir in the herb cream cheese to create a thick sauce. Remove the mussels from their shells and stir into the sauce. Divide everything among small ovenproof dishes and sprinkle with grated cheese. Bake in a preheated oven (with a grill function if available) at 200°C until the cheese melts and is golden brown. If there are only two dishes, I put them in the microwave until the cheese has melted.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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