Creamy julienne with mushrooms and mussels
3 servings
30 minutes
Creamy julienne with mushrooms and mussels is an exquisite dish of European cuisine that combines the tenderness of seafood with the rich flavor of creamy sauce. The origins of julienne trace back to French gastronomy, where it was traditionally made with mushrooms and cheese. In this recipe, the addition of mussels gives the dish a light marine note, while lime refreshes the taste. The creamy consistency, rich aroma of garlic and herbs, and spicy hints of black pepper and chili make julienne an ideal choice for warm cozy evenings. Baked under a crispy cheese crust, it suits both everyday dinners and festive feasts. Served hot straight from the oven, often in individual cocottes to preserve its rich texture and appetizing aroma.
1
Pour boiling water over the cooked-frozen mussels for one minute, then drain the water.
- Frozen mussels: 200 g
2
Chop the onion, garlic, and mushrooms.
- Onion: 0.5 head
- Garlic: 2 cloves
- Fresh button mushrooms: 200 g
3
Heat butter in a pan and add onion and mushrooms.
- Cream: 40 ml
4
After 3-4 minutes, stir, reduce the heat, and add the mussels.
- Frozen mussels: 200 g
5
Stir again after a couple of minutes and add garlic. Mix.
- Garlic: 2 cloves
6
Pour in the cream and add salt.
- Salt: to taste
7
Add mayonnaise and lime juice.
- Mayonnaise: 3 tablespoons
- Freshly squeezed lime juice: 2 tablespoons
8
Then add sour cream. Pepper it and mix.
- Sour cream: 1 tablespoon
- Ground black pepper: 0.5 teaspoon
9
Add 7 tablespoons of grated cheese.
- Grated Parmesan cheese: 10 tablespoons
10
Add cream cheese and ground chili. Mix well.
- Cream cheese (curd cheese spread): 2 tablespoons
- Chili powder: 0.5 teaspoon
11
Transfer the mass to heat-resistant containers, sprinkle with the remaining cheese on top, and season with dried herbs.
- Grated Parmesan cheese: 10 tablespoons
- Mixed dried herbs: 0.5 teaspoon
12
Send to a preheated oven at 180 degrees for 15 minutes.