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Mussels:
Wash mussels, scrubbing all grit from shells.
In a deep pot, cook mussels, half the shallots, white wine and horseradish on high for 5 min.
When shells open, cut out mussels and transfer to a plate. Cover with dissolved gelatin. Set aside. Reserve shells.
Watercress:
Cut stems off and blanch watercress in boiling water. Gently squeeze out excess water. Chop coarsely, mix with remaining shallots and season to taste.
Place a small amount in each shell, top with a mussel and garnish with a watercress leaf and a sprig of chervil.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.