Gratin of Mussels

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 4 pints mussels
  • 4 oz. fresh breadcrumbs
  • 4 oz.


Wash and scrape the mussels.

Cook the mussels in a shallow pan in the white wine until they open. Save the juice.

Retain those halves of the shells containing the mussels. Lay them on a grilling tray.

In another pan melt the butter, add the onions and cook for 2 or 3 minutes until soft. Add the parsley, the juice from the mussels, the cream and the cheese. Bubble for a m