FRIJE

Instructions

• 1.   Wash and scrub the mussels.
• 2.   Remove any broken or partially open mussels. Peel and slice the shallots.
• 3.   Sauté the shallots in a large pot with 20g of butter.
• 4.   Add the white wine. Once it starts boiling, pour the mussels into the pot.
• 5.   Cook the mussels over high heat, stirring well. Remove the mussels with a slotted spoon.
• 6.   Shell the mussels and set them aside. Cut the cod fillets into regular cubes and poach them in the mussel cooking juice for 2 minutes.
• 7.   Remove the cod cubes and set them aside. Strain the mussel cooking juice to remove any sand and let it cool. Preheat the oven to 180°C (350°F).
• 8.   Melt 30g of butter in a thick-bottomed saucepan, then add the flour and cook for 2 minutes, stirring. Incorporate the mussel cooking juice.
• 9.   Let it cook and thicken for 10 minutes, then add the cream.
• 10.   Season with pepper, but taste before adding salt. Divide the cod cubes and mussels into four small gratin dishes.
• 11.   Pour the sauce over them, optionally sprinkle with breadcrumbs and Parmesan, then top with the remaining butter in shavings. Bake for 15 minutes in the preheated oven. Serve directly in the baking dishes.

Nutritional information *