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Categories:Viewed: 111 - Published at: 5 years ago
Ingredients
- 2 tbsp butter
- 3 None shallots, peeled, finely diced
- 2 1/4 lb mussels, cleaned, beards removed
- 1/2 cup dry white wine
- 2 1/4 lb spinach
- 1 pinch grated nutmeg
- 1 cup creme fraiche
- 3.5 oz Roquefort cheese
- 2 oz Comte or Gruyere cheese, grated
- 2 tbsp breadcrumbs
Method
- Preheat oven to 400°F. Grease 4 ramekins.
- Melt 1 tbsp butter in a large pan. Saute 1/2 the shallots for 2 mins. Add mussels and wine. Cover and cook for 8 mins, until mussels open. Remove mussels from shells and distribute between ramekins.
- Heat remaining butter in another large pan. Saute remaining shallots for 1-2 mins. Add spinach and cook for 3-4 mins, until wilted. Season and add nutmeg. Distribute over mussels.
- Heat creme fraiche and Roquefort until cheese melts. Season. Pour over spinach and sprinkle with grated cheese and breadcrumbs. Bake for 15-20 mins. Serve hot.
