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

Preparation:

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.