Crusty mussel bake: with homemade velout sauce

Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking If you like Mussels and Mushroom , you will love that casserole recipe.

The Moules au gratin (as it is called in France) is a great recipe for any occasions. This delicious recipe is composed of Mussels pre cooked in the Mariniere style which are then mixed with a duxelle of Mushrooms and a creamy shellfish veloute. The Mussel bake can be topped with cheese or bread crumbs before it is broiled for a few minutes in the oven.

Ingredients:
For the mussels:
1 kg of mussels
20 grams of shalllots
100 ml white wine
100 ml of shellfish stock
10 grams of chopped parsley

For the Duxelle of Mushrooms:
150 grams of Button mushrooms finely chopped (use food processor)
10 grams of unsalted butter
10 grams of finely chopped shallots
25 ml of white wine
1 generous tablespoon of chopped parsley
Salt 1 pinch
A squeeze of lemon juice

For the mussel veloute:
10 grams of butter
20 grams of shallot
50 ml of white wine
200 ml of mussel cooking juices
200 ml of shellfish stock (or crab stock)
100 ml of heavy cream / full cream 45%fat content min.
20 grams of beurre manie ( 10 gram butter / 10 grams plain flour)
Up to 150 grams of Duxelle of mushrooms
All the unshelled mussels cooked previously


Full printable recipe here:
http://www.thefrenchcookingacademy.com/recipe/mussel-pie/