Schnasel's mussel gratin

Ingredients for 4 servings:

• 1 kg mussel meat, frozen
• 2 cups sour cream or crème fraîche with herbs, approx. 150 – 200 g each
• 1 m.-sized onion(s)
• 3 m.-sized eggs
• 200 g grated cheese, e.g. Gouda, Emmental or other type
• some chives or other herbs
• salt and pepper
• n. B. garlic

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Own creation

Rinse the mussel meat and drain well. Meanwhile, peel and chop the onion. Brown it lightly in a pan. Mix the sour cream or crème fraîche with the eggs. Season with salt, pepper, and garlic, if desired. Add the herbs. We like it best with chives. Finally, stir in half of the grated cheese. Pour into a greased baking dish and sprinkle with the other half of the cheese. Bake in an oven preheated to 180°C (convection oven) for about 30 minutes on the middle rack. Adjust the temperature according to the oven temperature and browning. Serve with a regular baguette. Since none of the mussel recipes I’ve found so far have lived up to my expectations, I decided to invent something of my own. This is how I came up with this recipe. My husband loved it.