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4–6
Medium
By Darina Allen
Published 2001
Everyone loves this gratin recipe. It’s cheap to make and very tasty – and you could do variations on the theme.
Sweat the onions in half the olive oil in a heavy-bottomed saucepan until soft and golden brown (about 7–8 minutes).
Meanwhile check that all the mussels are tightly closed, wash them and put them into a stainless steel saucepan with the wine, shallot and herbs, cover and cook on a medium heat. As soon as the shells open remove to a tray to cool. Strain the mussel cooking liquor, take t