Mussels Stuffed With Herbs Gingerbread And Emmental Cheese | Taste France Magazine
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...
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Ingredients
- 1 pack Bouchot Mussels
- 1 bottle Cider
- x 3.00 Shallots
- 5 oz Gingerbread
- 150 g Lebkuchen
- 1 bunch Parsley
- 1 cup Emmental de Savoie PGI
- pink pepper
- Coarse salt
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