Gratinated mussels with Roquefort and sun-dried tomato - Prince & Dingemanse
Cut 100 grams of Roquefort into pieces and let them melt in 0.5 dl of cream over low heat, stirring regularly. Add some coarsely ground pepper. Let it cool.
Ingredients
- 2 kg Prins & Dingemanse mussels
- 1 egg
- 200 grams roquefort
- 3 sun-dried tomatoes (in oil)
- 1/2 dl (cooking) cream fennel
- 2 stale slices of bread
- sherry vinegar
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