Open the mussels and remove the empty shell.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make mussels for appetizer: |
| 10 mussels per person who are large butter without breton salt fresh cream do or three cloves of garlic a bouquet of fresh parsley a thread of olive oil breadcrumb bread, preferable that is the day before and not from Biscots herbs from Provence powder nutzada a pinch of salt pepper |
Ingredients to make mussels for appetizer:
2. Put on a mortar the garlic cloves to taste and the crumb of bread, chop garlic and when it is reduced to an ointment, chop the parsley and incorporate it.
3. reducing it to puree, add the olive oil and make a pate with the breadcrumbs, put a pinch of salt (taking into account that the mussels have their own salt) and pimientate moderately.
4. Incorporate the butter gradually until the preparation is firm and homogeneous.
5. Add a little fresh cream, grate some nutmeg and put a pinch of well-mixed herbs mixed everything in order to get a firm pate.
6. Cover each mussel with the farce and put them in the preheated oven until they get a golden tone.
7. Serve directly on the plate that has gone to the oven.
