Gratinated mussels with saffron sauce

Name: gratinated mussels with saffron sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilo Mussels; 2 toes garlic in slices; 3 twigs fresh parsley (bag of 30 g), coarsely cut; 1 envelope saffron threads; 100 ml medium dry sherry; teaspoon coconut powder (yellow root); 250 ml whipped cream; 1 tray samphire 100 g

A tasty recipe. The starter contains the following ingredients: fish, mussels, garlic (in slices), fresh parsley ((bag of 30 g), coarsely cut), saffron threads, medium drysherry, coconut powder (yellow root), whipped cream and samphire (100 g).

Ingredients

Directions

Rinse the mussels.
Tap mussels that do not close against the counter.
Throw away mussels that are still open and broken mussels.
Put the remaining mussels in a large pan.
Divide the garlic and parsley over it.
Heat the mussels for 6-8 minutes on medium heat until they are open.
Drain them in a colander (collect the moisture) and cool slightly.
Discard dense mussels.
Let 200 ml of cooking water (possibly with water) with the saffron threads and the sherry on high heat until a third is left.
Stir in the koenjit and the cream and let it cook into a light-bound sauce.
Season with (salt and) pepper.
Preheat the oven grill.
Break the empty shell halves of the mussels and place the other shell halves with the mussels in a circle on 4 ovenproof plates (see photo).
Pour the sauce into the mussel shells.
Put the plates under the hot grill and let the mussels light in 1-2 minutes.
Put the samphire in a sieve and pour boiling water over it.
Put a piece of samphire between the mussels on each plate.
Tasty with baguette..