Appetizers
Appetizers
Mussel au Gratin with Cornbread and Fresh Herbs


Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

Ingredients
16 mussels in their shells
2 tablespoons breadcrumbs
Chopped parsley
Chopped garlic
Chives
1 lemon
60 g flamengo (similar to Dutch gouda) and mozzarella cheese
Lettuce and courgettes
20 ml vinaigrette sauce
Salt and pepper
Season the mussels with salt, pepper and lemon juice.
Cover them with the breadcrumbs in butter mixed with the chopped garlic and herbs.
Grate the cheese over the mussels and brown in the oven.
Serve with a little lettuce salad and courgettes seasoned with vinaigrette.


Select a white wine from the sub-region of Monção made with Alvarinho and Trajadura grapes. The aromas of tropical fruits coming from the combination of these two varieties, associated with their smoothness of flavour, make these wines ideal for serving w

Recommended brands
DONA PATERNA
ARES DA RAIA
MESSALA
PORTAL DO MINHO
MURAL DE MELGAÇO