Coquilles de Moules Gratinées Style Saint Jacques

When you want something that feels a little elegant without becoming fussy, these baked mussel shells are a very good option. They take the spirit of classic scallop gratin and adapt it to mussels, with a creamy mushroom sauce, a light touch of spice, and just enough Gruyère to brown beautifully under the broiler.

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Temps de préparation 15

Temps de cuisson 20

Catégorie Entrée, Main Course

Cuisine French

Portions 4 Portions

Calories 500 kcal

Ingrédients

2 lb fresh mussels cleaned and debearded
1 tablespoon butter
3 garlic cloves finely minced
2 large mushrooms thinly sliced and cut into thin strips
3/4 cup strained mussel cooking liquid
1/2 cup 15% cooking cream or half-and-half
1 tablespoon beurre manié plus more if needed
1/8 teaspoon curry powder
1/8 teaspoon paprika or mild chili powder
Black pepper to taste
1/2 cup grated Gruyère
Chopped fresh parsley for garnish

Instructions

Rinse and clean the mussels. Discard any cracked mussels or any that stay open when tapped.
Melt the butter in a large pot over medium heat. Add the garlic and cook briefly without browning.
Add the mussels, cover, and cook for 2 to 3 minutes, shaking once or twice, until they open.
Remove the mussels and strain the cooking liquid. Reserve 3/4 cup liquid. Discard any mussels that did not open.
Remove the mussels from the shells and keep the best half shells for filling.
In a saucepan, cook the mushrooms in the reserved mussel liquid for 2 to 3 minutes. Add pepper.
Add the cream and bring to a gentle simmer. Stir in the beurre manié until the sauce lightly coats a spoon.
Add the curry and paprika. Stir gently.
Remove from the heat and fold the mussels into the sauce.
Arrange the shells on a baking sheet and spoon the mussel mixture into each shell.
Top with grated Gruyère.
Broil for about 2 minutes, until the cheese is melted and lightly browned.
Finish with parsley and serve immediately.

Vidéo

Notes

Substitutions

You can replace Gruyère with Swiss cheese or Emmental if needed. Choose something that melts well and browns nicely.

If you do not have 15% cooking cream, use half-and-half. Heavy cream can work too, but the result will be richer.

If you do not want mushrooms, use finely diced shallots cooked down in the mussel liquid. That gives a smoother, more delicate filling.

If you prefer no spice at all, omit the curry and paprika. The recipe will still work well.

If you want a slightly more French bistro feel, a small spoonful of homemade garlic butter can be melted into the filling right before broiling, but keep it subtle.

FAQ

Can I make these ahead of time?

Yes. You can cook the mussels, make the sauce, fill the shells, and refrigerate them for a few hours. Add the cheese just before broiling.

Can I use frozen mussels?

Fresh mussels are better here because you need the natural cooking liquid for the sauce. Frozen mussels can work in a pinch, but the flavor will not be quite the same.

Why is my sauce too thin?

You likely had a very juicy batch of mussels. Simmer the liquid a little longer before adding cream, or add a touch more beurre manié.

Why are my mussels rubbery?

They were probably overcooked, either in the pot or under the broiler. Cook them only until they open, then broil just long enough to melt the cheese.

Do I need salt?

Usually not. Mussel liquor is naturally salty. Always taste first.

Mots clés Mussels