Bouchot-Muscheln gefüllt mit Kräutern, Lebkuchen und Emmentaler
1 h

Bouchot mussels stuffed with herbs, gingerbread and Emmental cheese

Have you already tasted mussels au gratin? Here's an innovative version with Emmental and gingerbread! Sounds strange? Prejudices are always out of place when cooking. We don't shy away from curious mixtures, and the result is amazing. A combination of sea and land, a great starter with potential for success! Sami can confirm it!

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Average: 2.8 (5 votes)

Ingredients For

  • Moules
    Sea food
    Bouchot Mussels
    1 Pack See the article
  • 1 l
  • x 3
  • 150 g
  • 1 bunch
  • Emmental
    Dairy products
    French Emmental de Savoie Cheese PGI
    150 g See the article

Cook the mussels à la marinière, using cider instead of wine. Mix the coarse salt and pink pepper.

Chop the ingredients for the filling: shallots, parsley, gingerbread and Emmentaler.

Stuff the shells and gratinate in the oven.

Arrange on small domes of coarse salt and garnish with parsley leaves.

GE 2_Côte du Rhones Les Granilites
  • Pair with

    Semi-dry white wine
    Les Granilites
    Growing region: Rhone Valley

    At nose: delicate notes of white flowers, white fruits, fresh and soft. Organic and well balanced.

    Serrano Ham
    Serrano Ham
    Drôme white garlic PGI
    Drôme white garlic PGI
    See Recipe