Mussel Gratin With Roquefort

• 2 tbsp butter
• 3 None shallots, peeled, finely diced
• 2 1/4 lb mussels, cleaned, beards removed
• 1/2 cup dry white wine
• 2 1/4 lb spinach
• 1 pinch grated nutmeg
• 1 cup creme fraiche
• 3.5 oz Roquefort cheese
• 2 oz Comte or Gruyere cheese, grated
• 2 tbsp breadcrumbs

1. Preheat oven to 400u0b0F. Grease 4 ramekins.
2. Melt 1 tbsp butter in a large pan. Saute 1/2 the shallots for 2 mins. Add mussels and wine. Cover and cook for 8 mins, until mussels open. Remove mussels from shells and distribute between ramekins.
3. Heat remaining butter in another large pan. Saute remaining shallots for 1-2 mins. Add spinach and cook for 3-4 mins, until wilted. Season and add nutmeg. Distribute over mussels.
4. Heat creme fraiche and Roquefort until cheese melts. Season. Pour over spinach and sprinkle with grated cheese and breadcrumbs. Bake for 15-20 mins. Serve hot.

butter, shallots, mussels, white wine, spinach, nutmeg, crueme fraueeche, cheese, gruyuere cheese, breadcrumbs

Taken from recipes-plus.com/api/v2.0/recipes/31056 (may not work)