250 gr cooked mussels
1 tablespoon parsley
Also great on a stonegrill
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© Janneke's Recipe pages - gourmet and fondue recipes
Preparation in advance:
Slice the shallot in chips-thick rings and combine with mussels, little parsley and fish spices.
How to prepare:
Heat some herb butter in the raclette pan.
Add the mussels/onion mixture.
Heat during 2 minutes.
Please note: when baking cooked mussels too long they'll start to splash.
Delicious with mustard butter.
First published: April 12, 2003, Netherlands
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