Rinse the mussels and grate well in salted water. In a casserole make the mussels with the white wine. Remove from the shell and set aside with shells. Cut open the tomatoes, remove the seeds and chop finely. Remove the shells from the shallots and garlic and chop. Cut ham into cubes.
In a casserole, sauté shallots, garlic and ham cubes in olive oil on low heat. After 5 minutes add the tomatoes and tarragon. Bring everything to a gentle simmer. In the meantime, make a béchamel sauce with the butter, flour and milk. Season with freshly grated nutmeg, salt and pepper.
Place the mussels in a baking dish and cover with the parade sauce. Top with the béchamel sauce and grated Gruyère. Grill in the oven for 2 to 3 minutes. Serve immediately as an entrée.
– Country : France – Wine : Fruity white wine from Alsace – Wine : Muscadet – Wine : Entre-deux-Mers – Takes about : 00 h 55 min. – Cooking time : 30 min. – Time needed to prepare. : 25 min. – Difficulty : Complicated – Price : Expensive
Tip : Always use an aromatic ham, it will give a wonderful touch to your dish!