Gratin Mussels with Dutch sauce

Ingredients (per person)

  • 12 mussels
  • 1 medium potato
  • 2 Bay leaves
  • 1 tablespoon oil

Ingredients for sauce (4 persons):

  • 1/2 kg. butter
  • 5 egg yolks
  • 1/2 lemon salt
  • 1dl water


Open the steamed mussels with salt and bay leaves remove and preserve the cooking juice of the mussels. Cut the potato as you used for a Spanish omelette (3 mm thick), cook with the juice of the mussels and a trickle of oil, checking the salt. Once cooked without breaking, they are removed and drained. In a baking dish make a bed with the potatoes, place 10 mussels (without shell) and cover with a spoonful of Dutch sauce each mussel. Quickly they are put in the strong oven to gratin. Once they take color they are removed and adorned with the 2 mussels and the 2 bay leaves.

Sauce preparation:

Put in a pan five yolk eggs, salt, lemon juice and water. Whisk it in a very low heat with a stick to growing the mix.