Summary

Ingredients

• 200 g mushrooms
• 250 ml milk
• 125 ml sweet cream
• 2 tablespoon cornstarch
• salt and pepper
• Paprika powder, noble sweet
• 1 kg mussel (s), detached from the shells
• 200 g cheese, rated (Emmentaler)
• butter
• 0.5 ½ bunch parsley

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Instructions

1. Clean and quarter 200 g mushrooms, fry them briefly in a little butter and season with salt, pepper and paprika. Pour into a bowl. Whisk the milk with the cream, cornstarch, salt and pepper and add to the mushrooms in the bowl. Then add the drained mussels and mix everything well.
2. Place a mussel and a little mushroom sauce in each of the mussel shells, place the shells on a baking sheet, sprinkle with grated Emmentaler and bake for 10-15 minutes until the cheese turns brown.
3. Serve sprinkled with chopped parsley.