20 min
Prep time
10 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Scrub the mussels, wash them, and steam open over high heat with garlic, onion, thyme, and bay leaf.
-
2
Strain the broth through a china cap and keep it in a bowl.
-
3
De-shell the mussels.
-
4
Make a béchamel sauce with milk, butter, and cornstarch.
-
5
Add the mussel broth, tomato sauce, and paprika to it.
-
6
Season with salt and pepper to taste.
-
7
Add the mussels and 2 beaten eggs.
-
8
Fill a baking dish, sprinkle with grated gruyère cheese, and brown in a preheated oven for 10 minutes.
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